orecchietta

Orecchiette is a type of pasta originating from the Puglia region of southern Italy. The name orecchiette is Italian for "little ears" due to its distinctive concave shape, resembling a small ear. Traditionally, orecchiette is made with durum wheat semolina and water, kneaded into a firm dough. The pasta is shaped by hand, typically using a thumb or a knife to press and drag small pieces of dough, creating the characteristic dimple and rounded edges. This artisanal method results in a slightly irregular texture.

The shape of orecchiette makes it particularly well-suited for holding sauces. Its slight cup-like form effectively captures and retains chunky sauces, pesto, and vegetable-based preparations. The most classic Puglian dish featuring orecchiette is orecchiette con cime di rapa, which translates to orecchiette with turnip tops. This dish typically includes garlic, anchovies, and a touch of chili pepper, with the slightly bitter greens complementing the pasta perfectly. However, orecchiette can also be served with a variety of other sauces, including tomato-based sauces, meat ragùs, and seafood preparations. Its versatility has led to its popularity throughout Italy and in Italian cuisine internationally.