Grocery
Orecchiette Pasta
What it is
This is a type of pasta shaped like small ears. It is made from durum wheat semolina and water. The pasta is enriched, meaning certain nutrients have been added back after processing. Orecchiette is a traditional pasta shape from the Puglia region of Italy. Its unique shape makes it excellent for holding sauces.
How people cook with it
Orecchiette is a versatile pasta that can be used in many dishes. It pairs well with a variety of ingredients.
- With hearty vegetable sauces
- In pasta salads
- With seafood
- As a side dish
To prepare orecchiette, bring a large pot of salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta well, reserving some of the cooking water. Toss the drained pasta with your chosen sauce immediately. The small, concave shape of orecchiette is perfect for scooping up chunky sauces and small ingredients.
How it differs from similar foods
Orecchiette's distinctive ear shape is its primary difference from other pasta types. This shape is more robust than delicate strands like spaghetti and has a larger surface area to capture sauces compared to smaller shapes like ditalini. Its texture is also slightly chewier than thinner pastas.
Who it is for
Home cooks looking for a unique pasta shape to elevate their meals.
How to keep the rest
Store any unused dry orecchiette in its original packaging or an airtight container in a cool, dry place. Ensure it is kept away from moisture and direct sunlight to maintain its freshness and prevent spoilage. Properly stored, it can last for a long time.