Origin of Orecchiette Pasta

Orecchiette pasta

Orecchiette pasta is a traditional hand-shaped pasta from the Puglia region of Italy. They’re shaped like small ears and made with only hard wheat flour, water and salt.

Orecchiette are a gastronomic symbol of Puglia and the city of Bari, often served with turnip greens and other local condiments. Giada walked the streets of Bari to meet with some inspiring women who make their orecchiette pasta on the street every day.


Orecchiette is a type of pasta that originated in Puglia, a region in southern Italy. Its name comes from its shape, which resembles small ears (orecchiette means “little ears” in Italian).

Orecchiettes are made with durum wheat flour, water and extra virgin olive oil. They have a rough surface and are usually thinner in the center than their edges. They can be fried, cooked in soups or boiled in broth. Orecchiette are also a great choice for vegans because they lack eggs.

They can be found at most supermarkets and are a popular pasta choice for tourists visiting Bari, the capital of Puglia, and for those wishing to explore the culinary traditions of this southern Italian region. Orecchiette can be prepared with many different ingredients, such as broccoli rabe and cime di rapa. These vegetables, which can be bought in any grocery store, are a favorite of locals because they are both healthy and easy to prepare.

The best way to enjoy this traditional pasta dish is by cooking it with a tomato sauce and some meat. This will keep the orecchiette from sticking together, allowing you to scoop up the sauce condiment with every bite.

Another option is to serve orecchiette with a tangy, spicy sauce, such as this Orecchiette con Ricotta and Chilli recipe from Fine Cooking. Orecchiette can also be paired with a robust red wine such as Susamniello or Negroamaro-Cabernet Sauvignon.

There are a number of theories about the origins of Orecchiette Pasta. Some say that it was invented during the 12th and 13th centuries. Others suggest that it was inspired by Jewish desserts, which had a similar shape and texture to Orecchiette.

Regardless of its origins, orecchiette is a classic in Puglia and remains popular throughout Italy to this day. It’s a pasta that is easy to find and is often served on special occasions or Sunday dinners.

Orecchiette is made by flattening eggless-dough by hand to create small cup-shaped morsels of pasta. Its distinctive shape helps transport flavorful sauces from plate to mouth, and it makes a delicious accompaniment to the fresh herbs that are common in Puglia. Orecchiette can be served with a variety of sauces, including pesto and ragu. It is especially delicious when served with a side of turnip greens, such as cime di rapa or broccoli rabe.


Orecchiette pasta is a popular Italian pasta that originated in Puglia, and has stayed popular throughout the centuries. These small, concave shaped pastas are commonly served with a variety of sauces.

The most common sauces that are used with orecchiette pasta include tomato sauce, alfredo, pesto and more. Orecchiette pasta can also be tossed with sautéed vegetables or alternative sauces like roasted red peppers.

Traditionally, orecchiette pasta is made from durum wheat flour. However, other types of flour can be used to make orecchiette pasta.

This pasta is a great choice for dishes that require simple sauces, such as mac and cheese, chicken noodle soup and more. It is also a good option for vegetarian dishes.

A basic orecchiette pasta recipe is made with remilled durum wheat semolina, which is much more flavorful than regular flour. You can find this type of flour in most supermarkets or at specialty pasta shops.

Another key ingredient is butter, which is used to coat the pasta and prevent it from sticking together. It also provides a nutty flavor that complements the other ingredients in the dish.

You can use a wide variety of other spices to add flavor to orecchiette pasta, including garlic and lemon zest. Garlic is a strong flavor that helps to enhance the other ingredients in the dish, while lemon zest brings brightness and freshness.

If you want to add an extra layer of flavor, you can add a few sprigs of fresh thyme to the recipe. This will help to tie the entire dish together and give it some added dimension.

Other common spices that are used to flavor orecchiette pasta include rosemary and oregano. Both of these spices can be found in most supermarkets and at specialty pasta shops.

In addition to adding flavor, the herbs can also help to keep the dish a little bit lighter than traditional recipes. You can use thyme in place of rosemary and oregano, or you can switch out the herbs for fresh spinach.

Whether you choose to use fresh or frozen ingredients, this is an easy pasta recipe that is perfect for a busy weeknight. It only takes about 30 minutes to prepare and is a delicious meal to serve your family!


Orecchiette pasta is a type of Italian pasta that is made from semolina flour. The pasta is named for its shape, which resembles little ears. Traditionally, the pasta is made from durum wheat flour, though it can be made with other types of flour as well.

Orecchiette can be cooked like a traditional pasta, by boiling it in water. It is also a popular ingredient in pasta salads and can be used for sauces like pesto or alfredo.

There are several ways to prepare orecchiette, but the most common is to divide the dough into 4 equal pieces and roll them into a skinny log about 10-inches-long. Then pinch off a small piece of the dough, just enough to cover your fingertip, and then roll it against the surface of your floured work surface with your thumb, creating a ‘little ear’.

Once the orecchiette are shaped, place them on a rimmed baking sheet that is lightly sprinkled with semolina flour. Repeat with all of the dough.

If you don’t want to use the whole amount of dough at once, freeze any excess on a baking tray in a single layer and then cook from frozen. This is an excellent option if you don’t have the time to prepare and cook all of your orecchiette at once.

This hearty pasta dish is full of flavour and a great way to get your veggies in. The indented shape of the orecchiette pasta catches the sausage meat and tender broccoli stems, resulting in a delicious meal that will have everyone feeling happy and satisfied.

The creamy and saucy sauce makes this a perfect meal for anyone who wants to eat healthy. The recipe is dairy-free, using olive oil and 1% milk instead of cream to create the perfect consistency that everyone loves. Chunks of chicken add the protein bulk you need to finish off this delicious and satisfying meal.

Orecchiette is one of the gastronomic symbols of Puglia, and it has become a popular Italian pasta in all of Italy today. It is considered a very ancient form of pasta and originated in Puglia and Basilicata around the 12th and 13th centuries. Some food historians believe that the pasta originally arrived in Southern Italy from Provence during the 13th century with the Angevins, who brought a similar pasta with them called ‘crosets’.


Orecchiette is a pasta originating from the southern Italian region of Puglia, and neighboring Basilicata. It is a round, concave pasta with a rough surface and a thin centre. This makes it an ideal choice for sauces that require a sturdy, flexible structure and the perfect vehicle for dipping.

Orecchiettes are made with hard wheat flour, water and salt. They are a popular choice for many Italian recipes, but they can also be found in some other countries around the world.

One of the most popular and traditional recipes featuring orecchiette is Orecchiette with Broccoli Rabe. It is a light and nutritious dish with strong flavors that make it very interesting. The ingredients include broccoli, garlic, anchovies and hot chili pepper, which together give it a unique taste.

Other popular variations include the addition of toasted breadcrumbs, which give a crunchy note to this delicious and simple recipe. If you want to make this classic orecchiette with broccoli rabe recipe a little more exciting, try adding some halved cherry tomatoes for extra color and nutrition!

These orecchiette pasta recipes can be served for a casual meal or a more elegant dinner. Pair them with a hearty Bolognese sauce for a family friendly meal or try them with a creamy rosemary lemon sauce to serve as an elegant date night dinner.

Another popular variation is Orecchiette with Roasted Tomatoes, which is an incredibly flavorful and easy recipe that pairs orecchiette pasta with roasted tomato sauce. The roasted tomatoes add a hint of sweetness and the flavor of summer to this dish.

Orecchiette can be used with just about any kind of sauce, but they are particularly delicious with vegetable-based dishes. They hold their shape well and are perfect for scooping up every last bit of sauce.

You can cook them al dente if you like, but they will hold their shape better if you under cook them. You can also mix them with a few other short pastas to keep your meal fresh and exciting.

Orecchiette can be made with all kinds of vegetables, but they work especially well with green leafy ones. Orecchiette with spinach, kale or arugula are all wonderful options! You can also pair them with meats for an added protein boost.

Was it worth reading? Let us know.