Puglian "little ears" shaped by hand.
- Italian
- Orecchiette
- Category
- Short shaped
- Region
- Puglia
- Products
- 3 catalogued
The story
Orecchiette are the defining pasta of Puglia, shaped by hand on wooden boards in the alleys of Bari Vecchia — a practice that continues today. The dough is traditionally semolina and water, with no egg, giving a firmer bite. Making them is choreography: a thumb press and a quick flip of a knife across dough rolled into ropes.
Shape & purpose
Small dome-like discs, concave on one side, rough and slightly dimpled on the other — 'little ears.' About 15–20mm across. The rough exterior comes from being dragged across a wooden board; it's not a flaw, it's the mechanism.
The concave side cups sauce; the rough outer texture grips it. Built to pair with sturdy greens — the shape cradles bitter broccoli rabe, wilted chicory, sausage crumble. Hearty, peasant, brilliant.
Sauce pairings
- 01Con cime di rapaBroccoli rabe, anchovy, chili, garlic — Pugliese soul.
- 02Al ragù di carneBeef and pork ragù, Barese style.
- 03With sausage & rapiniThe American-Italian standard.
- 04Cacio e pepe variationDried pugliese version with sharp pecorino.
Cooking technique
Cook in generously salted water — orecchiette needs a solid 10–12 minutes for dried, 4–5 for fresh. The thickness varies piece to piece; taste often. They should be toothsome at the dome and tender at the edge. Add greens to the same water in the last 3 minutes for a one-pot finish.