Grocery
Orecchiette Pasta
What it is
Orecchiette is a type of pasta originating from the Puglia region of Southern Italy. The name translates to "little ears" in Italian, which accurately describes its distinctive shape. These small, concave discs are typically made from durum wheat semolina and water. Their unique shape is perfect for holding sauces, making them 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 excellent for capturing chunky sauces and vegetables. It is a popular choice for both simple weeknight meals and more elaborate dinner party dishes.
- With chunky vegetable sauces
- In pasta salads
- With sausage and broccoli rabe
- Baked in casseroles
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 firm to the bite. Drain the pasta well, reserving some of the cooking water. Toss immediately with your chosen sauce, allowing the small cups of the pasta to scoop up the flavors. A little of the starchy pasta water can be added to help emulsify and thicken the sauce.
How it differs from similar foods
Unlike flatter pasta shapes, orecchiette's concave form creates small pockets. These pockets are ideal for trapping ingredients from heartier sauces, such as diced vegetables or small pieces of meat. This makes it a superior choice for dishes where sauce adhesion is paramount.
Who it is for
Home cooks looking for a pasta shape that pairs well with robust sauces will enjoy orecchiette.
How to keep the rest
Store uncooked orecchiette in a cool, dry place in its original packaging or an airtight container. Ensure it is protected from moisture and pests. Properly stored, it can maintain its quality for an extended period, ready for your next pasta creation.