De Cecco · 454 g
De Cecco Orecchiette Pasta
What it is
This is a type of dried pasta originating from Puglia, a region in Southern Italy. The name 'orecchiette' translates to 'little ears' in Italian, which accurately describes their distinctive shape. They are typically made from durum wheat semolina and water. Their concave, slightly thick shape makes them ideal for capturing sauces.
How people cook with it
Orecchiette pasta is a versatile ingredient that pairs well with a variety of sauces and vegetables. Its unique form allows it to hold chunky ingredients and rich sauces effectively.
- With hearty vegetable sauces
- In pasta salads
- With crumbled sausage
- Tossed with broccoli rabe
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 into your prepared sauce, adding a little of the reserved pasta water to help emulsify and coat the pasta evenly. Serve immediately with your favorite toppings.
How it differs from similar foods
Compared to flatter pasta shapes, orecchiette's cup-like form is specifically designed to scoop up and hold small ingredients and thicker sauces. This makes it particularly well-suited for dishes with finely chopped vegetables or crumbled meats.
Who it is for
Home cooks looking for a pasta shape that complements rustic and vegetable-forward dishes will appreciate this pasta.
How to keep the rest
After opening the package, store any remaining pasta in an airtight container in a cool, dry place. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry.