Orecchiette are a type of pasta shape, typical of Basilicata and, above all, of Puglia, regions in the South of Italy. They have a very special and unique shape, resembling a very small ear, from which their name, that in Italian means precisely “small ears”. As most of the other pasta shapes, they are simply made with water and durum wheat flour.

In cooking, the most traditional and best-known dish from Puglia is orecchiette con le cime di rapa, meaning with rapini. But you can also cook them with sausages and broccoli, or even, more simply, with a plain tomato sauce.

Fun fact: most people around the world can’t cook our famous “pasta al dente”. Pasta should be cooked in a large pot of boiling salted water, at a rolling boil, following the cooking time reported on the package, and drained when still a little firm, not mushy. According to what nutritionists say, Pasta al dente is much more digestible.

Go to ingredients list or read the recipes with orecchiette