The approximate amount of funding FSU research received last year from federal, state and other funding sources. These funds are used by student and faculty researchers to gain new knowledge and pursue new discoveries in a multitude of areas.
Orecchiette (Italian pronunciation: [orekËkjÉtte] ; singular orecchietta; from Italian orecchia, meaning ear, and-etta, meaning small) is a variety of home-made pasta typical of Apulia, a region of southern Italy.he Italian cookbook Il cucchiaio d'argento (with an English translation The Silver Spoon, 2005, Phaidon) suggests that orecchiette are ideal for vegetable sauces. In China, a similar type of pasta is called ç«è³æµ (mÄo Är duÇ, literally, cat's ears).
Semolina Pasta Dough. Some pasta shapes are traditionally made with an eggless, semolina-based dough rather than the standard egg pasta used in much of Italian cooking. Semolina dough is essential for cavatelli, pici and orecchiette. Learn how to make this classic dough with Matt Abdoo, chef de cuisine of Del Posto.