Dececco
Dececco Orecchiette Pasta
What it is
Orecchiette is a type of pasta that originates from the Puglia region of Southern Italy. The name translates to 'little ears' in Italian, which accurately describes its shape. These small, concave discs are typically made from durum wheat semolina and water. Their unique shape makes them excellent for capturing sauces, ensuring that every bite is flavorful. They have a slightly chewy texture when cooked al dente, providing a satisfying mouthfeel.
How people cook with it
This pasta shape is wonderfully versatile and pairs well with a variety of ingredients. It is a staple in many Italian kitchens.
- With chunky vegetable sauces
- In pasta salads
- With sausage and greens
- As a base for baked dishes
To cook orecchiette, bring a large pot of generously 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, reserving some of the cooking water. You can then toss it directly with your prepared sauce, adding a little of the reserved pasta water to help emulsify and coat the pasta evenly. This technique ensures a cohesive and delicious dish.
How it differs from similar foods
Unlike tubular pasta shapes that can sometimes let thin sauces slip through, orecchiette's cup-like form is designed to hold onto thicker, chunkier sauces. Its slightly thicker rim also provides a pleasant chewiness that distinguishes it from flatter pasta varieties.
Who it is for
Home cooks looking to create authentic Italian dishes will appreciate this pasta.
How to keep the rest
After opening the package, store any remaining orecchiette in a cool, dry place in an airtight container. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry. Proper storage ensures the pasta remains in good condition for future use.