Grocery
Orecchiette Artisan Pasta
What it is
This is a type of dried pasta shaped like small ears. It is made from durum wheat semolina and water. The unique shape of orecchiette makes it excellent for capturing sauces. It is a traditional pasta shape from the Puglia region of Italy. The texture is firm and holds its shape well during cooking. It is a versatile pasta that can be used in many different dishes.
How people cook with it
Orecchiette is a wonderful pasta for many types of meals. It pairs well with chunky sauces and vegetables.
- With broccoli rabe and sausage
- In a simple tomato sauce
- With mixed vegetables
- As a base for pasta salads
To cook 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 immediately with your chosen sauce, allowing the small ear shapes to scoop up the flavors. A little of the reserved pasta water can help emulsify the sauce and make it cling better to the pasta.
How it differs from similar foods
Unlike smoother pasta shapes, orecchiette's concave center and slightly rougher texture are designed to hold onto ingredients. This makes it ideal for dishes with smaller pieces of vegetables or meat, as the pasta cups them effectively. It offers a more substantial bite than very thin pastas.
Who it is for
Home cooks who enjoy preparing classic Italian dishes will appreciate this pasta.
How to keep the rest
Store any unused 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. Properly stored, it can last for a long time.