Orecchiette

Orecchiette, meaning 'little ears' in Italian, is a small, ear-shaped pasta that is traditionally made from durum wheat semolina. It does not have a specific seasonality as it is a dried pasta, but it is a staple in Southern Italian cuisine, particularly in the Puglia region. Orecchiette is best paired with chunky vegetable or meat sauces that nestle into its concave shape, making it ideal for dishes like 'Orecchiette alle cime di rapa' (with broccoli rabe).

Orecchiette Synonyms

Strascinate
chiancarelle

Orecchiette Substitutes

Farfalle

Different Forms/Types of Orecchiette

Dried

Orecchiette pasta typically comes in a dried form, made from durum wheat semolina. It is shelf-stable and has a firm texture that holds up well in various sauces.

Fresh

Fresh orecchiette can sometimes be found in specialty stores or made at home. It has a softer texture and a shorter cooking time compared to dried pasta.

How to Choose Orecchiette

When selecting orecchiette, look for pasta with a rough texture as it holds sauce better. The pasta should be uniform in color and shape. For dried orecchiette, ensure the package is sealed with no evidence of moisture or bugs. For fresh orecchiette, it should have a consistent, springy texture and be free from any sour or off smells.

Cooking/Prep Tips for Orecchiette

Orecchiette, a type of pasta whose name means 'little ears' in Italian, is best cooked al dente to maintain its texture and shape. To achieve this, use plenty of boiling salted water and stir the pasta occasionally to prevent sticking. Start checking for doneness a couple of minutes before the package's suggested cooking time. Once cooked, reserve a cup of pasta water before draining to help emulsify and thicken your sauce, enhancing the dish's overall flavor and texture.

Shelf Life of Orecchiette

Dried orecchiette should be stored in a cool, dry place in its original packaging or an airtight container. It can last for up to two years when stored properly. Fresh orecchiette should be refrigerated and is best used within a couple of days. If you've made orecchiette at home, it can be frozen on a baking sheet before being transferred to a freezer bag for long-term storage.

Recommended Brands for Orecchiette

dried orecchiette: De Cecco

fresh orecchiette: N/A

Cooking Techniques for Orecchiette

Baking: Orecchiette can also be incorporated into baked pasta dishes. After boiling and draining, mix it with your sauce and other ingredients, top with cheese, and bake until bubbly and golden on top.

Boiling: The standard method for cooking orecchiette is to boil it in salted water. Use about 4 quarts of water for every pound of pasta, and add salt to taste (usually around 1 tablespoon). Boil the pasta until it is al dente, which typically takes 9-12 minutes depending on the brand and specific product.

Pan Finishing: After boiling, orecchiette can be finished in a pan with sauce for the last few minutes of cooking. This technique allows the pasta to absorb flavors and meld with the other ingredients, creating a cohesive dish.