Grocery · 16 oz
Orecchiette Pasta
What it is
Orecchiette is a type of pasta that originates from the Puglia region of Italy. Its name translates to 'little ears' in Italian, which perfectly describes its distinctive shape. These small, concave discs are made from durum wheat semolina and water. The unique shape is ideal for capturing and holding sauces, making it a versatile choice for many pasta dishes. The texture is slightly chewy, providing a satisfying bite.
How people cook with it
This pasta shape is a favorite for a variety of classic Italian preparations.
- Tossed with hearty vegetable sauces
- Served with rich meat ragùs
- Mixed with pesto and greens
- Baked into casseroles
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. The pasta is now ready to be combined with your chosen sauce. The small, ear-like shape is excellent at scooping up small ingredients like peas or finely diced vegetables, as well as thicker sauces.
How it differs from similar foods
Unlike tubular pastas that can sometimes let sauce slip through, orecchiette's cupped shape acts like a small bowl. This makes it particularly good for dishes with small, chunky ingredients or lighter, oil-based sauces that can pool inside the pasta. Its firmer texture also holds up well to longer cooking times.
Who it is for
Home cooks looking to recreate authentic Italian flavors will appreciate this pasta.
How to keep the rest
Store any unused orecchiette in a cool, dry place in an airtight container. Ensure it is kept away from moisture and direct sunlight to maintain its freshness and prevent clumping. Properly stored, it can last for a long time.