Shape – short pasta in the form of small ears or a dome. Size 20-60 mm in length.
Cooking time: 12 minutes (until ready).
Orecchiette is suitable for dishes with vegetables, such as spicy pasta with broccoli rapini and meat and fish sauces.
Briefly about Orecchiette pasta
You have come to make delicious Orecchiette?
What does Orecchiette pasta look like 📏 The shape of pasta
Orecchiette pasta is a small disc-shaped pasta, usually about the size of a dime or slightly larger. The size is about 2-6 cm. It has a characteristic shape with a small concave center and a slightly ruffled edge, a bit like a small dome, with the center thinner than the edges.The surface is rough.
What is Orecchiette | History and Description of the pasta
Pasta orecchiette is a traditional pasta from the Puglia region of Italy. It is made from durum wheat flour and water and is usually shaped by hand. Orecchiette is known for its firm and rough texture and its ability to hold the sauce well.
It is shaped like small discs or bowls, with a rough texture on the outside and a smooth, hollow center.
Orecchiette pasta is made from durum wheat flour and water and is traditionally made by hand. It is usually served with hearty, thick sauces because the rough texture of the pasta helps it hold the sauce together. This dish is a staple in the cuisine of the Puglia region and is enjoyed throughout Italy and beyond.
In traditional Southern Italian home cooking, the dough is rolled out and then cut into cubes. Each cube is pressed with a knife, dragging it over the board and causing it to curl. Then the shape is turned over on the thumb and the Oricchiette are made.
Orecchiette has a long history in Italian cuisine, with the first mentions of it dating back to the 12th century. Pasta is still common throughout Italy.
Pasta gets its name from the Italian word “orecchio,” which means “ear,” because of its shape, which resembles a small ear. Orecchiette translates as “little ears. It comes from the Italian orecchia, which means “ears,” and the ending -etta, which means “small. Orecchiette pasta is colloquially called recchietedde or chiancaredde in Taranto.
In Cisternino, the pasta different in shape. They are made with deep inner ribs, very similar to the spike. They are called recchie d ‘privte (“priest’s ears”).
One of the main features of Orecchiette pasta is its coarse, textured outer surface. This allows the pasta to hold thick sauces, making it a good choice for dishes that are made with hearty, thick sauces. Orecchiette is also a relatively shallow pasta, making it a good choice for dishes that are served in small portions, such as appetizers or side dishes.
How to pronounce orecchiette
Orecchiette is pronounced as [oh-reck-ee-ET-tay].
To pronounce it correctly, try saying “or-ay-kee-ET-tay” with the emphasis on the second syllable. The “ET” should be pronounced as a single sound, like the “ay” in “say” or the “e” in “pet.”
What does Orecchiette pasta go with | Serving and pairing
Orecchiette pasta pairs well with a variety of sauces, including thick, hearty sauces made with meat, vegetables or legumes. It’s especially good for dishes with thick, flavorful sauces because the concave shape of the pasta allows it to hold the sauce well.
Classic combinations for orecchiette are broccoli with sausage or lamb stew. Creamy sauces also go well with orecchiette, as do fresh tomato and pesto sauces. Orecchiette is also often served with tomato-based sauces such as marinara or arrabbiata.
Orecchiette pasta is traditionally served with hearty meat-based sauces or with vegetables. A typical holiday dish is Orecchiette with rabbit stew. Orecchiette is also served with pork, capers, and white wine.
A traditional dish from Puglia is orecchiette with turnip tops, broccoli, or cauliflower. Around Capitanata and Salento, pasta is traditionally cooked in tomato sauce, sometimes with miniature meatballs and ricotta.
Orecchiette pasta is usually served hot, as a main dish or as a side dish. It can be served with a variety of sauces, as mentioned above, or simply with butter, cheese and herbs.
Orecchiette pasta substitutes
If you can’t find orecchiette pasta at your local grocery store, there are several other types of short pasta that can be used as substitutes. Small, disc-shaped pasta such as Cavatelli, Casarecce or Campanelle will work well for most recipes that use orecchiette.
Alternatively, small tubular pasta such as Tortiglioni, Penne or Maccheroni Pasta can be used.
⏲️ Cooking time | How long to cook Orecchiette
- Cook until done – 12 minutes
- Al dente – 9 minutes
The cooking time for orecchiette pasta depends on the size of the pasta and the desired degree of doneness. Generally, orecchiette should be cooked in salted water for 10-12 minutes, or until they are tender but still firm to the taste. It is important to check the pasta frequently while it is cooking, as it can quickly become overcooked. For even cooking, remember to stir the pasta periodically and taste it often to check for readiness.
🗒️ Calories and Nutritional Value
- Energy value 1489 kJ / 356 kcal
- Fats 4 g
- Carbohydrates 78 g
- Proteins 12 g
Nutrition Factors (per 100g) – Barilla Orecchiette Pasta, 500g.
Orecchiette pasta is made from durum wheat flour and water and is a good source of carbohydrates and minerals. It is also relatively low in fat and calories, making it a good choice for those trying to watch their intake of these nutrients. As with any other food, it is important to watch your portion sizes and balance your pasta consumption with other healthy foods as part of a complete diet.
🧑🍳 Best recipes with Orecchiette – Easy and delicious pasta
In addition to its taste, Orecchiette pasta is known for its versatility in the kitchen. It can be combined with a wide variety of sauces and ingredients and used in a variety of dishes, including salads, soups and casseroles. It is also a good choice for those on a gluten-free diet, as it can be made with alternative flours such as corn, rice or quinoa.
Do you want a delicious Italian dinner? Then you need to try orecchiette pasta! This delicious dish is made with small, ear-shaped pieces of pasta and can be served with a variety of sauces. Here’s all the information you need about this classic Italian dish so you can make your own version at home.
Orecchiette with broccoli and sausage sauce
Ingredients:
- Orecchiette pasta 320 g
- Broccoli 300g
- Sausage 300g
- White wine 40g
- Garlic 1 clove
- Thyme 2 sprigs
- Rosemary 1 sprig
- Extra virgin olive oil 30 g
- Black pepper to taste
- Salt to taste
Orecchiette pasta with broccoli and sausage is a delicious first course that combines two ingredients that often go together winningly: broccoli and sausage, here they are combined with orecchiette for a juicy recipe! Its texture and typical shell shape make this pasta format perfect for a rich sauce!
One popular recipe for orecchiette pasta is orecchiette with sausage and broccoli. You will need a large skillet, Italian sausage, broccoli and tomato sauce to make this dish. Start by frying the sausage in the skillet over medium heat, then add the broccoli and tomato sauce. Cook the pasta according to the instructions on the package, then add it to the skillet along with the sausage and broccoli. Be sure to leave a cup of pasta water to add to the sauce if it gets too thick. You can also add some red pepper flakes or anchovy paste to give the sauce extra spice.
This is a simple but delicious recipe for orecchiette pasta that is perfect for a weekday dinner. You can also try adding leftover chicken or turkey sausage to the recipe to give the dish a different flavor.
Orecchiette pasta is a great choice for this recipe because its ear-shaped shape keeps the sauce in each bite. Try making orecchiette pasta at home and see for yourself why this is a favorite Italian dish.
Orecchiette pasta with Italian sausages
Ingredients:
- 1 pound fresh or dried orecchiette
- ½ pound Italian sausage, crumbled
- 1 bunch of broccolini, chopped (or broccoli rabe, or broccoli)
- 4 cloves of garlic, chopped
- 3-4 tablespoons extra virgin olive oil
- ½ teaspoon chili flakes
Insanely delicious fresh orecchiette pasta with Italian sausage, garlic broccolini and butter.
Another delicious orecchiette recipe is orecchiette with broccoli and pesto. To make this dish, you will need a large pot of salted water, some broccoli, and your favorite pesto sauce. Boil the orecchiette pasta in boiling water until al dente, then drain and set it aside. In a separate skillet, heat the olive oil over medium heat and add the broccoli. Cook the broccoli until cooked through, then add the orecchiette pasta and pesto sauce. Stir, add a little more pasta water if the sauce comes out too thick. This is a great recipe for a quick and easy weekday dinner that the whole family is sure to enjoy.
Whether you prefer orecchiette with sausage and broccoli or broccoli and pesto, this eared pasta is a delicious and versatile choice for any meal. Its unique shape and texture make it a favorite of many Italian food lovers, and it’s sure to please everyone. So why not try orecchiette and see why this type of pasta is so popular?
Orecchiette with asparagus, peas and shrimp is a spring pasta recipe
Ingredients:
- ¼ cup olive oil
- 4 cloves of garlic
- 1 large bunch of asparagus (about a pound)
- 1 pound of Orecchiette pasta
- One 10 ounce box of frozen peas
- 1 bunch of shallots
- ¼ cup parsley
- 1 cup grated grana padano or Parmesan
- salt
If you have fresh peas, you can substitute frozen peas, but cook them 3-4 minutes longer.
Adding shrimp makes this dish more hearty, light and filling.
Orecchiette with broccoli rabe – Traditional Italian recipe
Ingredients for 2 servings:
- 7 oz (200 g) broccoli rabe
- 2 to 3 tablespoons extra virgin olive oil
- 1 garlic clove
- 3 anchovies in oil
- 1 tsp. tomato paste
- 5.5 ounces (155 g) dried orecchiette pasta
- salt
See how to make authentic Orecchiette Alle Cime Di Rapa from the authors of Pasta Grammar.
Orecchiette with broccoli rabe (“Cime di Rapa”) is a classic Apulian pasta dish. It is very simple to prepare and delicious.
How to make orecchiette at home – Fresh pasta with your own hands
Making orecchiette pasta at home is a fun and rewarding activity. With just a few basic products in your pantry, you can easily make delicious pasta from scratch. For best results, use durum wheat flour. Make a well in the center and pour water into it, then mix the ingredients together until a dough forms. Take some of the dough and roll it into a 1.5 cm thick sausage. Cut it into small pieces and roll them into an orecchiette with your thumb. Once you have formed the orecchiette, you can cook them in boiling salted water for 2-3 minutes or until al dente. Serve them with your favorite sauces or recipes for a delicious Italian dish.
Using the method of Evan Funke of Felix Trattoria in Los Angeles and the famous orecchiette makers of Bari and Puglia, you’ll learn how to make fresh orecchiette by hand or pasta fatta a mano. All you’ll need is flour and water and easy technique.
Another way to make orecchiette at home shows Pasta Grannies. In this video you will learn how to make Bari-style orecchiette.
How to cook Orecchiette pasta
To make Orecchiette pasta, you will need a large pot of salted water. Bring the water to a boil and add the pasta and simmer until tender. You can add some broccoli to the pot for extra flavor.
Step-by-step instructions for boil Orecchiette pasta
- Fill a large pot with water and place it over high heat on the stove.
While the water is heating, add a generous amount of salt to the pot. Approximately 1 teaspoon of salt without the salt slide per 1 liter of water. The water should taste slightly salty when ready.
- When the water is boiling, gently add the orecchiette pasta to the pot.
Gently stir in the pasta. Set the timer for 8-12 minutes, depending on the size and thickness of the pasta and the desired degree of doneness. Stir the pasta periodically during cooking to ensure even cooking.
- Taste the pasta to make sure it is ready.
When the orecchiettes are soft but still slightly firm, they are ready.
- Use a colander to drain the pasta, shaking off any excess water.
Return the pasta to the pot or transfer to a serving dish. Serve immediately, with the sauce and toppings of your choice. Bon appetit!
If you want to make a delicious orecchiette pasta dish, you need to choose a sauce to go with it. There are many options to choose from, from creamy tomato sausage sauces to simple vegetarian recipes. You can even make your own sauce from olive oil, garlic and herbs like parsley and basil.
Let’s summarize
Orecchiette is a type of short pasta native to the Puglia region of Italy. It is made from durum wheat flour and water. Because of its unique shape, which resembles small bowls, it is popular for pasta dishes. The name of the pasta, which means “little ears” in Italian, is directly related to its unique shape. Orecchiette is made by dragging the dough across a board with a small knife, which results in its special shape.
Orecchiette is usually served with a variety of sauces, such as a simple tomato sauce or a more complex stew of meat and vegetables, and is also used in soups and salads. It is a versatile pasta that pairs well with many different ingredients, making it a popular choice in Italian cuisine.
