The Orecchiette is a kind of dough commonly used in Italian cuisine. The Orecchiette are made from wheat and water flour, and can be found fresh or dry. They are often used in vegetable and meat dishes, and are particularly popular in the Puglia region, Italy. The Orecchiette have a firm texture and go well with a variety of sauces, including tomato, vegetables and meat sauces. They can also be used in soups and pasta salads.
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