Orecchiette, a type of fresh pasta made from semolina flour, is a cherished culinary gem in Italy, known and loved worldwide. It serves as the gastronomic symbol of the Puglia region.
These small, round, concave pasta shapes, with their distinctive rough surface and thinner center compared to the edges, are traditionally paired with turnip greens or enjoyed with a simple tomato sauce, or with broccoli and meat.
Shaped by Tradition
With roots that stretch back to the Middle Ages, orecchiette is more than just a pasta—it’s a story passed down through generations, shaped by hand and steeped in southern Italian tradition. Originating in the region of Puglia, this humble yet iconic pasta likely evolved from ancient techniques brought over by the Normans or even influenced by Middle Eastern culinary customs during early Mediterranean trade.
The name orecchiette, meaning “little ears” in Italian, reflects its charming shape: small, round, and slightly concave, perfect for catching rich sauces and rustic flavors. Made simply from semolina flour and water, orecchiette has stood the test of time as a symbol of Puglian identity, loved throughout Italy and beyond for its texture, versatility, and heartwarming simplicity.
Nutritional Info
238 Calories per serving
- Energy Kcal: 238
- Carbohydrates g: 51.2 (of which sugars g: 1.3)
- Proteins g: 7.6
- Fats g: 0.3 (of which saturated g: 0.08)
- Fibre g: 2.4
- Sodium mg: 398
Ingredients
- Warm water 200 g
- Semolina flour 400 g
- Fine salt to taste
Preparation
To prepare orecchiette, start by placing the semolina flour on a work surface, creating a well, and adding a pinch of salt to the flour. Begin pouring the room temperature water into the center and start incorporating the flour gradually with your fingers to absorb the water you continue to pour in.
Knead the dough until it becomes smooth and elastic, shaping it into a round ball and covering it with a cloth to rest for about 15 minutes at room temperature.
After the resting time, take a portion of the dough with a dough cutter, leaving the rest covered. Roll the portion into a small log about 1 cm thick and cut it into small pieces around 1 cm in size. With a smooth-bladed utensil, shape each piece into a shell by dragging it towards you on a lightly floured surface. Twist the shell onto itself to form orecchiette. Continue this process until all the dough is used, and you have made your Puglian orecchiette!
Storage
You can air-dry the orecchiette covered (but not sealed) with a dry cloth; once dried, they can be stored for about a month. Alternatively, freeze them on a tray, spaced apart, and transfer them to more convenient freezer bags once they harden for storage.
Tip
Cook the orecchiette in boiling salted water for about 5 minutes. Dress them traditionally with turnip greens according to Puglian cuisine, or enjoy them with a simple tomato sauce!
Experiment with other semolina-based shapes like classic cavatelli or potato-based pasta, or pair orecchiette with fricelli, as in our recipe for pasta with asparagus, octopus, and burrata!
Whether you're a seasoned pasta lover or discovering orecchiette for the first time, this traditional Puglian recipe brings simplicity and soul to your kitchen. With just a few ingredients and a bit of hands-on care, you can recreate an age-old dish that continues to unite generations around the table. So roll up your sleeves and find your favorite pairing—after all, as Chef Fabio Abbattista shows us, there's more than one way to shape a tradition.
