What is Orecchiette pasta?

“Little Ears”

Orecchiette pasta is a type of pasta that is traditionally associated with the Puglia region of Southern Italy. Its name, “orecchiette,” comes from the Italian words for “little ears,” which describes the pasta’s unique shape. Each piece is small, concave, and roughly textured, resembling a small ear.

The pasta is made with a simple mixture of durum wheat flour and water, which is kneaded into a dough, rolled into thin logs, cut into small pieces, and then shaped using a knife and thumb to create the characteristic concave form. This shape is particularly effective at catching and holding onto sauces, which makes orecchiette popular for serving with thick, hearty sauces.

One of the classic dishes using orecchiette is “Orecchiette alle cime di rapa,” which combines the pasta with broccoli rabe (also known as rapini), anchovies, garlic, and sometimes red pepper flakes. The bitterness of the broccoli rabe contrasts well with the salty anchovies, while the garlic adds a depth of flavor that complements the sturdy pasta.

Orecchiette can also be found in other dishes, paired with a variety of ingredients from hearty meat sauces to simple vegetable preparations. In some recipes, it is served with tomato sauce and ricotta or with a simple dressing of olive oil and Parmesan cheese.

The pasta’s firm texture and ability to hold sauces make it a favorite choice for many pasta dishes, versatile enough to pair well with both robust and mild flavors. Orecchiette is typically cooked to be “al dente,” which means it is still firm when bitten, to maintain its texture and shape when mixed with other ingredients.