Orecchiette
Orecchiette are small, concave pasta disks closely associated with Puglia’s cooking.
- Shape
- Small concave disks
- Try with
- Turnip tops, anchovies and chili
The knife and fingertip shape the hollow
For a semolina-and-water version, drag small pieces of dough with the tip of a smooth-edged knife, then use a fingertip to form the hollow.
Turnip tops with the concave shape
In Puglia, orecchiette are served with turnip tops, anchovies and chili. The pasta can be made with re-milled durum wheat semolina and water. Try this combination of vegetables and anchovies with the small, concave pasta.
The right tools for it
Picked for this food.
This page contains affiliate links. As an Amazon Associate, we earn from qualifying purchases, and other partners may pay us a commission, at no extra cost to you.
Worth knowing next
Trofie
Compare Trofie: tapered twists, with pesto, potatoes and green beans as a starting point.
Malloreddus
Compare Malloreddus: small ridged shapes, with campidanese sausage ragù as a starting point.
Maccheroni alla Chitarra
Compare Maccheroni alla Chitarra: square-section long strands, with tomato with small meatballs as a starting point.
