Like other pastas the basic dough recipe is a simple combination of strong durum wheat and water.

It is usually sold dried, however in Italy would be made fresh at home, especially in Puglia and Apulia where it is a traditional favourite.

To make it yourself, make a thin sausage of pasta dough and cut crossways into thin slices. Shape the 'ear' by pressing into each slice with your finger or a round-bladed knife.

Broccoli, especially the elongated tenderstem variety, is a classic accompaniment to orecchiette.

Try the combination with a sauce made from olive oil, garlic, anchovies and dried chilli flakes, and sprinkle the lot with ricotta salata.

In general orecchiette works well with chunky sauces, perhaps featuring juicy pieces of pancetta or chopped Italian sausage.

It is also a good shape to choose for making pasta salads for buffets and lunchboxes.