Orecchiette are a pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear.
An orecchietta has the shape of a small dome, with its center thinner than its edge, and with a rough surface. Like other kinds of pasta, orecchiette are made with durum wheat and water. Eggs are rarely used. In traditional Southern Italian home cooking, the dough is rolled, then cut into cubes. Each cube is pressed with a knife, dragging it on the board and making it curl (making a cavatello). The shape is then inverted over the thumb.
The Antonio Massa srl pasta factory was born in Gragnano, a country now universally recognized as the City of Pasta, in the province of Naples, the company produces PGI Gragnano pasta in many different special bronze-drawn shapes in addition to colored pasta with six flavors.
For over 500 years the town of Gragnano, in the region of Campania, has been a stronghold of pasta production in Italy. Where there were once over 300 producers, now a dozen “pastifici” carry forward the tradition of creating this staple food that people from all over the world love and crave.