Small ear-shaped fresh pasta from southern Italy, made from durum wheat semolina and water, hand-shaped by dragging a blade across the dough and inverting each piece over the thumb so it stays thin at the centre and thicker at the rim.
Where it comes from
Puglia and Basilicata, southern Italy.
In the kitchen
Boiled and dressed with turnip greens, tomato sauce or meat ragù; a staple pasta shape of Puglia and Basilicata.