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
- Orecchiette with Turnip Tops Pesto
- Beef Broth with Orecchiette
- Sun dried Tomato Pesto Pasta Bake
- Tomato & Ricotta Orecchiette
- 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."
Shop Belmorso Orecchiette Pasta.
Bring a large saucepan of water to the boil, add salt and the pasta. Cook the pasta, drain and dress with one of our delicious sauces or pesto's. Cooking time: 12-15 mins.
Durum wheat semolina pasta
Durum WHEAT semolina, water.
For allergens see ingredients in capital letters. May contain mustard and soy.
Typical values per 100g
Energy 1487 KJ/356 Kcal
of which saturates 0,3g
of which sugars 3,3g
Store in a cool and dry place
slow-drying, artisanal processing
Country of grain cultivation: Italy
Milling country: Italy
Exclusively produced in Italy for: TASTE WITH GUSTO IMPORT Ltd. Unit 2, Santry Hall Industrial Estate, D09 Y2F7, Dublin 9.