Orecchiette ("little ears" in Italian) is a small, disc-shaped pasta with a concave center, made by hand-rolling and pressing semolina dough with the thumb, traditional to the Puglia region of southern Italy. Its exact origins are debated, but it has long been associated with home cooks in the provinces of Bari and Foggia, who shape it by hand rather than with a die. Its classic preparation, orecchiette con cime di rapa, tosses the pasta with sautéed broccoli rabe, garlic, and anchovies; it is also served with sausage and broccoli, or with tomato and ricotta salata. The pasta's mild, slightly chewy character and cupped shape make it good at holding chunky sauces, pairing well with robust greens, cured meats, and firm cheeses like pecorino.