Originating from Apulia, a region of Southern Italy, Orecchiette’s is a small dome-shaped pasta named after it’s “small ear” appearance. Like many other kinds of pasta, orecchiette are made with just semolina flour and water. Eggs are rarely used for this shape. In traditional Southern Italian kitchens, the dough is rolled, then cut into cubes. Each cube is then pressed with a knife, dragging it on the board to making it curl. Finally, the shape is inverted over the thumb to form it’s a signature dome shape. Its concave side is perfect for holding tomato sauce with miniature meatballs!