Severino
Severino Orecchiette Pasta
What it is
Orecchiette, meaning 'little ears' in Italian, are a type of pasta traditionally from the Puglia region of Southern Italy. These small, concave shapes are made from durum wheat semolina and water. Their unique form allows them to hold sauces exceptionally well, making them a delightful choice for a variety of dishes. The texture is often slightly chewy, providing a satisfying bite.
How people cook with it
Orecchiette are incredibly versatile and pair beautifully with a wide range of ingredients.
- With hearty vegetable sauces
- Tossed with sausage and greens
- In simple garlic and oil preparations
- As a base for pasta salads
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 tender but still firm to the bite. Drain the pasta, reserving some of the cooking water. Toss the drained orecchiette immediately with your chosen sauce, adding a splash of the reserved pasta water if needed to help the sauce coat the pasta evenly.
How it differs from similar foods
Compared to other pasta shapes, orecchiette's cup-like indentation is its defining feature. This shape is excellent for capturing small ingredients like peas or finely chopped vegetables, and it clings to thicker, chunkier sauces more effectively than thinner pasta types.
Who it is for
Home cooks and chefs alike appreciate orecchiette for its distinctive shape and ability to absorb flavors.
How to keep the rest
Store any unused dry orecchiette in a cool, dry place in an airtight container or the original packaging. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry.