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Orecchiette Pasta
Pasta that has a shape resembling an ear, hence the name, meaning "little ear" in Italian. The pasta is about 3/4 of an inch wide and dome shaped, with the middle being thinner than the outer edges. The difference in thickness gives it a texture that varies from soft in the middle to chewy on the outer edges. It is a pasta that holds sauces well and is a versatile pasta used in many Italian recipes for salads, main dishes and side dishes.
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Orecchiette Pasta Glossary Term - Related Content
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A wok, which has deep tapered sides, is a traditional type pan used for stir-frying. A wok works well but is not a necessity. A nonstick deep skillet also works very well. If rice noodles or mung bean noodles are going to be added to the stir-fry, they are sometimes deep-fried in the wok or deep skillet first and then set aside while other ingredients are stir-fried according to the recipe.
Homemade pasta can be cut into many shapes and sizes but the options
are limited in comparison to factory made dried pastas. Some shapes and
sizes can be cut by hand but many must be formed by the use of a machine
and special cutting rollers and dies.
Making homemade pasta takes time and effort but it is an inexpensive way of providing you with a fresh, delicious tasting, delicate textured pasta. There are tools available to assist in the pasta making process that will make it easier and save time.
Pasta strands are long rods of pasta, which are generally round, but they are available in a square rod also. The basic difference from one variety to the next is the thickness of the strands.
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