Perfect Home Made Orecchiette Pasta Recipe

Orecchiette, meaning “little ears” in Italian, is a charming pasta type hailing from the Puglia region of Southern Italy. Distinct for its small, concave shape resembling tiny ears, orecchiette pasta is traditionally made by hand, giving it a rustic and authentic texture. The pasta’s dimpled surface and thick edge allow it to hold sauces superbly, making it perfect for rich and hearty dishes.

A classic pairing for orecchiette is with “cime di rapa” or broccoli rabe, which combines the slightly bitter greens with robust garlic and anchovy flavors, often finished with a sprinkle of peperoncino for a spicy kick. This dish showcases the pasta’s ability to embrace and enhance the flavors of simple, quality ingredients. Orecchiette also pairs wonderfully with thick, vegetable-based sauces or meaty ragus that nestle into its curves, ensuring every bite is flavorful.

This delightful pasta not only carries the essence of Puglian culinary tradition but also offers a versatile base for a myriad of flavorful Italian dishes.

Kitchen Tools Needed

Mixing Bowl – For combining and kneading the pasta dough.
Pasta Board or Clean Work Surface – A flat, smooth surface ideal for kneading and shaping the pasta.
Knife or Dough Scraper – To cut the dough into small pieces before shaping.
Orecchiette Wooden Pasta Board (Optional) – While not essential, this tool has ridges that help form the classic texture on the pasta.
Rolling Pin (if not shaping by hand) – To flatten the dough if preferred over hand-pressing.
Large Pot – For boiling the pasta.
Slotted Spoon or Pasta Strainer – To remove the pasta from the boiling water.

Ingredients for Orecchiette

Semolina Flour – 2 cups (about 400 grams), preferably a high-quality semolina for the best texture.
Water – Approximately 3/4 cup (about 180 ml), use lukewarm water to help the dough come together.
Salt – 1 teaspoon, added to the flour or the boiling water to enhance the flavor.

How To Make Orecchiette ?

Preparing the Dough

Begin by placing the semolina flour in a large mixing bowl and sprinkle the salt evenly over it. Gradually add lukewarm water and start mixing with your hands to incorporate the water into the flour. Continue to knead within the bowl until the mixture starts to come together.

Transfer the dough onto a clean, flat surface and knead it vigorously for about 8 to 10 minutes. You’re aiming for a firm, smooth dough. If the dough is too sticky, add a little more semolina; if it’s too dry and crumbly, add a few drops of water. Once kneaded, wrap the dough in plastic wrap or cover it with an inverted bowl and let it rest for about 20 minutes. This resting period helps the gluten relax and makes the dough easier to shape.

Shaping the Orecchiette

Unwrap the rested dough and divide it into several small pieces. Roll each piece into a thin log, about 1/2 inch in diameter. Cut these logs into 1/2 inch pieces. Using the tip of a knife or your thumb, press down on each piece and drag it slightly on the board or surface to curl the dough into a concave shape. You can also use a specialized orecchiette board if available to give the pasta its traditional texture.

Cooking the Orecchiette

Fill a large pot with water, add a generous amount of salt, and bring it to a boil. Gently drop the shaped orecchiette into the boiling water. Since they are fresh, they will cook relatively quickly, usually in about 4 to 5 minutes. Stir occasionally to prevent them from sticking to the bottom of the pot. The orecchiette are done when they float to the surface and are al dente in texture.

Serving

Drain the cooked orecchiette using a slotted spoon or a colander. Serve them hot, tossed with your choice of sauce. A traditional Puglian recipe pairs orecchiette with a sauce made from broccoli rabe, garlic, anchovies, and a sprinkle of chili flakes, but they are versatile enough to work well with a variety of sauces, including rich tomato or creamy pesto.

What to serve with Orecchiette?

Broccoli Rabe and Sausage: Sauté broccoli rabe with spicy Italian sausage, garlic, and red pepper flakes for a robust dish that complements the pasta’s texture.
Marinara Sauce with Fresh Basil: Serve orecchiette with a classic marinara sauce, topped with fresh basil and grated Parmesan cheese for a simple yet flavorful option.
Creamy Pesto Sauce: Toss orecchiette with a rich, homemade basil pesto mixed with cream for a decadent and aromatic meal.
Garlic and Olive Oil with Sun-Dried Tomatoes: Lightly sauté garlic in olive oil, add sun-dried tomatoes and fresh parsley to create a light dressing that highlights the pasta’s shape and texture.
Mushroom and Truffle Oil: Sauté mushrooms until golden, add a splash of truffle oil, and finish with Parmesan to give a luxurious touch to the earthy flavors.
Cherry Tomatoes and Mozzarella: Mix orecchiette with cherry tomatoes, fresh mozzarella, and a drizzle of balsamic glaze for a refreshing, salad-like pasta dish.
Seafood Medley: Combine orecchiette with shrimp, clams, and mussels cooked in a white wine sauce for a delightful seafood feast.
Ricotta and Spinach: Blend creamy ricotta with steamed spinach, nutmeg, and a touch of lemon zest for a creamy and comforting dish.
Butternut Squash and Sage: Roast butternut squash with sage and mix into orecchiette with a hint of butter for a sweet and savory autumnal dish.
Lamb Ragù: Slow cook a lamb ragù with rosemary and red wine, then serve over orecchiette to savor a rich, meaty sauce that fills the pasta’s pockets perfectly.

Tips And tricks For Perfect Pasta

Use Quality Semolina: Opt for high-quality semolina flour to achieve the best texture and flavor in your orecchiette. The coarser grind will give your pasta a better bite and a more authentic feel.
Keep Dough Covered: While shaping the orecchiette, keep the unused dough covered with a damp cloth or plastic wrap to prevent it from drying out.
Consistent Thickness: When rolling the dough into logs, ensure they are even in thickness. This uniformity helps the pasta cook evenly and maintains a consistent shape.
Apply Sufficient Pressure: When shaping the orecchiette, press firmly with your thumb to create a thin center and thicker edges. This helps the pasta cook through while retaining a good texture.
Flour the Workspace: Lightly dust your work surface with flour to prevent the dough from sticking, but be cautious not to over-flour, as it can make shaping more difficult.
Boil in Plenty of Water: Cook orecchiette in a large pot of salted boiling water to prevent the pieces from sticking together. The ample space allows them to move freely and cook uniformly.
Stir Gently: Once you add the pasta to the boiling water, give it a gentle stir to separate any pieces that might stick together. This ensures even cooking.
Test for Doneness: Since orecchiette can vary in thickness, test them a minute or two before the suggested cooking time. They should be tender but still firm to the bite, known as ‘al dente’.
Reserve Pasta Water: Before draining, save a cup of the pasta water. The starchy water is excellent for adjusting the consistency of your sauce and helping it cling to the pasta.
Serve Immediately: Orecchiette are best enjoyed fresh and hot right after cooking. They absorb sauces well and can start to stick together if left to sit.
Experiment with Sizes: While traditional orecchiette are small, feel free to adjust the size based on your preference or the sauce you plan to use. Larger orecchiette can be great for heartier sauces.

Variations of Orecchiette

Whole Wheat Orecchiette: Replace traditional semolina with whole wheat flour for a nuttier flavor and added fiber.
Spinach Orecchiette: Incorporate pureed spinach into the dough for a vibrant green color and a boost of nutrients.
Tomato Orecchiette: Add tomato paste to the dough mixture for a subtle tomato flavor and a beautiful red hue.
Saffron Orecchiette: Infuse the dough with a pinch of saffron for an exotic twist and a golden color.
Herb-Infused Orecchiette: Mix finely chopped fresh herbs like basil, parsley, or rosemary into the dough for added flavor.
Chili Flaked Orecchiette: Stir in red chili flakes for a spicy kick that complements robust sauces well.

Substitutions for Orecchiette

Farfalle: Also known as bow-tie pasta, farfalle can substitute for orecchiette in dishes requiring pasta to catch chunky sauces.
Conchiglie: These shell-shaped pasta pieces are similar to orecchiette in their ability to hold onto thick, hearty sauces.
Cavatelli: Similar in shape but slightly elongated, cavatelli can be used as a close substitute and also pairs well with thick sauces.
Gnocchetti Sardi: Another similar shape, often available if specific pasta types like orecchiette are not.
Gluten-Free Pasta: For those with dietary restrictions, gluten-free pasta options are available in similar shapes or can be homemade using gluten-free flours.
Store-Bought Orecchiette: If making pasta from scratch is not an option, pre-made orecchiette from grocery stores can be a convenient substitute.

Making Ahead, Storage And Reheating

Making Ahead

Orecchiette can be made in advance to save time on busy days. Prepare the dough, shape the pasta, and then spread the orecchiette out on a baking sheet lined with parchment paper. Ensure the pieces don’t touch to prevent sticking. Once they are dry to the touch, they can be stored or frozen for later use. If you plan to cook them within a day or two, simply cover and refrigerate.

Storage

For short-term storage, keep the shaped, uncooked orecchiette in the refrigerator for up to 2 days in an airtight container. For longer storage, freeze the pasta. Place the tray of orecchiette in the freezer until the pieces are firm, then transfer them to a freezer bag or container. They can be stored frozen for up to three months. Cooked orecchiette can be refrigerated in a sealed container for up to three days.

Reheating

To reheat cooked orecchiette, the best method is to drop them into boiling water for just 30 seconds to a minute—just enough to warm them through without overcooking. Alternatively, you can microwave them with a splash of water covered with a damp paper towel to keep them moist. For frozen uncooked orecchiette, there’s no need to thaw; simply boil them a minute or two longer than the usual cooking time.

Nutritional Facts

Calories: 200-220 kcal
Carbohydrates: 42-45 grams
Protein: 7-8 grams
Fat: 1-1.5 grams
Fiber: 2-3 grams
Sodium: 0-5 mg (varies if salt is added during cooking)

Additionally, since orecchiette is often made from semolina flour, which is derived from durum wheat, it contains several important nutrients:

Iron: Semolina is a good source of non-heme iron, which is essential for transporting oxygen in the blood.
B Vitamins: Particularly rich in thiamine and folate, which help in energy metabolism and the production of red blood cells.
Selenium: Provides a significant amount of selenium, an important antioxidant that helps to prevent cellular damage.
Magnesium: Essential for many biochemical reactions in the body, including muscle and nerve function, blood glucose control, and blood pressure regulation.

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Frequently Asked Questions – FAQ’s

Orecchiette is traditionally served with a sauce made from broccoli rabe (rapini) and garlic, often with anchovies or sausage added for depth of flavor. This dish highlights the pasta’s ability to catch and hold hearty sauces, thanks to its concave shape.

Yes, orecchiette is an excellent choice for soups. Its small size and cup-like shape make it ideal for thicker soups where the pasta can absorb the flavor of the broth and complement ingredients like vegetables and beans.

Traditional orecchiette is not gluten-free as it is made from semolina flour, which is derived from durum wheat. However, gluten-free versions can be made using alternative flours like rice flour, corn flour, or a blend designed for gluten-free baking.

Orecchiette is cooked perfectly when it is ‘al dente’ — tender but still firm to the bite. It typically takes about 9-12 minutes of boiling in salted water, but the best method is to taste test a piece a minute or two before the recommended cooking time.

Orecchiette is distinguished by its small, round, and slightly cupped shape, resembling a small ear, which is what its name means in Italian. This unique shape allows it to hold onto chunky sauces and small bits of ingredients, making every bite flavorful and satisfying.

Orecchiette

Recipe by JesseCourse: MainCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

220

kcal

Ingredients

Semolina Flour – 2 cups (about 400 grams), preferably a high-quality semolina for the best texture.
Water – Approximately 3/4 cup (about 180 ml), use lukewarm water to help the dough come together.
Salt – 1 teaspoon, added to the flour or the boiling water to enhance the flavor.

Directions

Begin by placing the semolina flour in a large mixing bowl and sprinkle the salt evenly over it. Gradually add lukewarm water and start mixing with your hands to incorporate the water into the flour. Continue to knead within the bowl until the mixture starts to come together.
Transfer the dough onto a clean, flat surface and knead it vigorously for about 8 to 10 minutes. You’re aiming for a firm, smooth dough. If the dough is too sticky, add a little more semolina; if it’s too dry and crumbly, add a few drops of water. Once kneaded, wrap the dough in plastic wrap or cover it with an inverted bowl and let it rest for about 20 minutes. This resting period helps the gluten relax and makes the dough easier to shape.
Unwrap the rested dough and divide it into several small pieces. Roll each piece into a thin log, about 1/2 inch in diameter. Cut these logs into 1/2 inch pieces. Using the tip of a knife or your thumb, press down on each piece and drag it slightly on the board or surface to curl the dough into a concave shape. You can also use a specialized orecchiette board if available to give the pasta its traditional texture.
Fill a large pot with water, add a generous amount of salt, and bring it to a boil. Gently drop the shaped orecchiette into the boiling water. Since they are fresh, they will cook relatively quickly, usually in about 4 to 5 minutes. Stir occasionally to prevent them from sticking to the bottom of the pot. The orecchiette are done when they float to the surface and are al dente in texture.
Drain the cooked orecchiette using a slotted spoon or a colander. Serve them hot, tossed with your choice of sauce. A traditional Puglian recipe pairs orecchiette with a sauce made from broccoli rabe, garlic, anchovies, and a sprinkle of chili flakes, but they are versatile enough to work well with a variety of sauces, including rich tomato or creamy pesto.

Conclusion

Orecchiette, the quintessential pasta from the Puglia region of Italy, offers a delightful culinary experience with its unique “little ears” shape that perfectly cradles various sauces and ingredients. Whether tossed with traditional broccoli rabe and sausage or paired with innovative ingredients like butternut squash and sage, orecchiette serves as a versatile base for countless dishes.

Its ability to merge with hearty, rustic sauces or light, aromatic dressings makes it a favorite in kitchens worldwide. Embracing the art of making and cooking orecchiette not only enhances your pasta dishes but also brings a piece of Italian heritage to your table.

Perfect Home Made Orecchiette Pasta Recipe

Kitchen Tools Needed

Ingredients for Orecchiette