Browse by Cuisine
- Cajun Creole
- Southern US
If you're in the mood for something different for dinner tonight, why not try orecchiette? This unusual pasta shape originates from the Puglia region of Italy. Orecchiette means "little ears" in Italian, and the pasta is shaped like a small, flattened disc with a dimple in the center.
Orecchiette recipes are thought to date back to the 13th century. The pasta was traditionally made by hand, and each orecchiette was formed by pressing a small piece of dough into the center of the palm and then using the thumb to create the characteristic dimple. The pasta was then cooked in boiling water.
Today, orecchiette is still made by hand in some parts of Italy. However, it is also widely available in supermarkets, and it is often used in recipes that call for shells or other small pasta shapes.
When making orecchiette, it's important to use a good quality durum wheat flour. This type of flour is higher in protein and gluten than other types of flour and will help give your orecchiette a better texture and flavor. Additionally, using a pasta machine to roll out the dough will help make the process much faster and easier. If you don't have a pasta machine, you can always roll the dough out by hand. Make sure to roll the dough thin and cut it into small circles with a knife or cookie cutter. Finally, don't forget to cook your orecchiette in plenty of boiling salted water until they are al dente - overcooking them will make them too soft and mushy. Enjoy!
Yes, orecchiette is a type of pasta that is shaped like small, round discs with a cup-like shape in the center.
The closest pasta to orecchiette is cavatelli. They are both small, ridged, round-shaped pastas.
In Italy, shell pasta is typically referred to as Conchiglie, which translates to "shells" in English.
No, orecchiette pasta and shells are not the same. Orecchiette is a type of pasta that is shaped like small discs with a curved edge, while shells are more rounded and tubular in shape.
Orecchiette in Italian is pronouced "oh-rek-kyeh-teh".
Orecchiette pasta is a great addition to hearty, vegetable-based soups, as well as light and creamy pasta dishes. It can also be used in pasta salads or simply served with a simple sauce like garlic and olive oil.
Jump to: Ingredient Breakdown Insights
|red pepper flake|
|pecorino romano cheese|
|semola di grano duro rimacinata|
|italian flat leaf parsley|
|day italian bread|
|apple wood smoked bacon|
|apple cider vinegar|
|mother stallard bean|
|hard ricotta cheese|
|hot smoked spanish paprika|
|null olive oil|
|all purpose flour|
|italian fontina cheese|
|plant based italian sausage|
|< href= http www almagourmet com flour|
|oil cured anchovy|
|black eyed pea|
|grano arso orecchiette|
|zucchini plant tender shoot|
|grana padano cheese|