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Jan 5, 2012 04:55 AM

What is Orecchiette Emiliane?

I'm only seeing lasagna emiliane which looks like traditional lasagna to me. Thank you!

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  1. I think that it would be very difficult to know what that is exactly. In Italy, though very tradition-bound, recipes for a dish can vary from town to town -- even if a town is down the road. So one person's "Emiliane" won't necessarily be another person's "Emiliane," even if they're both from Emilia Romagna. While there are certain parameters that everyone agrees on for some dishes -- such as carbonara, for example, -- there is no telling what the people who are running your cooking school consider to be Orecchiette Emiliane other than the pasta used. It's bound to be good in any event I'd bet!

    1 Reply
    1. re: roxlet

      Yes, I'm sure! I feel like I need to get a book just on pasta shapes and the type of sauce that is "correct" for each type.

    2. Orecchiette baked with Bechamel, Parmigiano-Reggiano, and Bolognese?

      1. Replace the lasagna with ear pasta.

        : )

        That's my best guess!

        1. I would hazard a guess that it is orecheitte made with semolina flour, rather than the traditional barley and hard wheat flour used in Puglia, where orechiette originated. Also probably contains eggs, when in the south pasta was made with water... see link below

          7 Replies
          1. re: gingershelley

            Whatever it turns out to be, I'll report back with the recipe in May!

                1. re: DaisyM

                  i love italy. have a fabulous time.

                  have you seen the "eat rome" and "eat florence" apps? http://www.elizabethminchilliinrome.c...

                  katie parla is also good.

                  1. re: alkapal

                    Thanks so much! We got the apps and many suggestions on Chowhound from Elizabeth. I have to look at that blog, thank you.

                    1. re: DaisyM

                      daisy, you are very welcome. i'm so envious -- we will need a complete food and travelogue report, you know! ;-). i hope your weather is great.

                      if you are have time, i have a nice FB friend who teaches culinary classes and has a b&b in umbria, letizia matiacci:

                      1. re: alkapal

                        Alkapal, I wish we were able to make it to Umbria! It is good to be able to always have something nice to look forward to. It gives me a lot of joy to plan and think about the next trip. And the generous souls on Chowhound help me so much. At this point, when we are at a great restaurant my husband will say, "did the Chowhounds tell you about this?" Besides the cooking class which will focus on pasta, we're taking a food walking and tasting tour of Florence, a one day bicycle trip through Chianti with wine and olive oil tasting, and dinner at La Pergola which is the only 3 star in Rome.

                        I look forward to sharing all of the great stuff when we get back and hopefully Iwill help make someone else's trip memorable. Happy Healthy New Year!

          2. "Orecchiette emiliane" sounds like a contradiction in terms. Orecchiette, "ear-shaped" hand-formed semolina (durum wheat)-and-water pasta, have nothing to do with the Emilian style of pasta, based on thin sheets of egg pasta. In fact, if you Google the phrase, you get only English sites. Where did you find the term? Are they a pasta shape (ears formed from pasta sfoglia???) or a finished dish?

            3 Replies
            1. re: mbfant

              I'm taking a private cooking class in Florence and told the instructor that we'd like to focus on pasta. I told her our preferences and this was one of the dishes she suggested. It was the only one I didn't know. We're doing 3 fresh pasta dishes (this is one of them) and one using dry. I'm sort of hoping that this is made of the same dough that the fettuccine and garganelli are.

              1. re: DaisyM

                Did she invent them herself? They sound bizarre. Fettuccine and garganelli are made with pasta sfoglia. Orecchiette are made with lumps of dough. That's a big difference, plus the composition of the dough is completely different. I hope you'll tell us what they are when you find out. But if you have a choice, I'd choose something more traditionally Tuscan.

                I thought of Barilla's Emiliane line, but that still doesn’t explain orecchiette, which have absolutely nothing to do with Emilian-style pasta and never contain eggs.

              2. re: mbfant

                I believe what makes it 'Emiliane' is that the orrichette are made with egg.
                Barilla used to have a seperate line of 'Emiliane' products that are made all'uovo.