orecchiette

Orecchiette, plural of orecchietta, is a pasta shape from the region of Apulia (Puglia) in southern Italy, with Bari traditionally cited as a center of production. The name means “little ears” in Italian, a reference to its small, concave, ear-like form. The dough is typically made from durum wheat semolina and water, and occasionally a small amount of egg is used in rustic home versions. The dough is rolled into small disks and pressed with the thumb or a knife to form a shallow indentation, giving each piece its characteristic shape.

Traditionally, orecchiette are dried briefly on racks or hung in small bundles before cooking. The surface is rough to help sauces cling, and the pieces are usually about 1 to 2 centimeters in diameter, though regional variations occur. The hand-formed method distinguishes them from more uniform dried pastas made by extrusion.

One of the best-known preparations is orecchiette alle cime di rapa (with broccoli raab), typically cooked with garlic and olive oil, sometimes chili and anchovies. Other common sauces include tomato-based sauces, pecorino or parmesan, and combinations with sausage, vegetables, or greens. The shape’s hollow, textured surface helps capture chunky sauces and ingredients.

Orecchiette is closely associated with Bari and the broader Apulia region, and remains a staple in traditional cooking there. While many home cooks continue to form orecchiette by hand, modern production also yields dried versions made by machinery.