Orecchiette

Origin

Orecchiette are the signature pasta of Puglia in southern Italy. Traditionally formed by hand from semolina and water, each piece is dragged and inverted into a small ear-shaped cup.

How to make them

1. 01

   Mix durum semolina and water into a firm dough.

2. 02

   Roll ropes, cut small nuggets, and form cups with a knife or thumb.

3. 03

   Dry briefly, then boil until the centers are tender.

4. 04

   Classic pairing: sautéed cime di rapa (broccoli rabe) with garlic and chili.

Storage

Dried orecchiette keep up to 2 years airtight. Fresh handmade pieces refrigerate 1–2 days or freeze well.

Popular dishes

• Orecchiette con Cime di Rapa

  The Puglian classic with broccoli rabe, garlic, and chili.

• Orecchiette with Sausage

  Crumbled sausage, greens, and Pecorino.

• Orecchiette alle Cime e Acciughe

  Broccoli rabe with anchovy and chili for a briny Puglian twist.

• Orecchiette al Pomodoro

  Simple tomato-garlic sauce that pools in each little ear.

• Orecchiette with Chickpeas

  Hearty cucina povera bowl of pasta, chickpeas, rosemary, and olive oil.