Belmorso Orecchiette

Categories: Pasta , Regional shapes

Orecchiette are a distinctive Apulian pasta; shaped roughly like small ears - hence the name (orecchiette - meaning little ears, from orecchio which means ear). 

This ear shaped pasta is 3/4 of an inch across, slightly domed and their centres are thinner than their rims - a characteristic that gives them an interestingly variable texture; soft in the middle and somewhat more chewy on the outside.

The typical regional recipe combines orecchiette with “Cime di rapa” - a variety of broccoli from Puglia. However, orecchiete pasta is also ideal for tomato and vegetable based sauces, like Cannonata (another Puglia delicacy).

How to use it

You can use with any pasta sauces of your choice. It's delicious in minestrone too, for pasta bakes, even mac and cheese.

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Recipes on the blog

1. Orecchiette with Turnip Tops Pesto
2. Beef Broth with Orecchiette
3. Sun dried Tomato Pesto Pasta Bake
4. Tomato & Ricotta Orecchiette
5. Cannonata Orecchiette with Vegetables

What others say about it

Monika says: "Love this one with the La Cannonata."

Mike says: "Beautiful fresh-tasting pasta, good with all the pestos."

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