Have you...heard? The Italian word "orecchiette" literally translates to "little ears", where this small, cupped pasta shape got its name. Originating from the southern region of Italy in Puglia, this pastas round shape and ridged exterior captures chunky sauces, and scoops up small vegetables. Perhaps best known for its accompaniment with broccoli rape, orichette's unique structure creates to the perfect vessel for lots of different meats, sauces and veggies to be tossed with without taking on the whole dish.
I N C L U D E D
D I R E C T I O N S
Bring a large pot of water to a boil. Season with salt; add the pasta, stir occasionally, and cook to desired texture.
If adding to a meat or cream sauce, cook until about 2 minutes before al dente. Drain, reserving one cup of pasta cooking water. Add drained pasta to sauce in skillet and toss vigorously to coat. Add half a cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about two minutes. Add a little more pasta water if the sauce is too dry.
H O W W E L I K E T O D O I T
We understand the traditional relationship between these tiny cups of pasta and some green veggies, but we think you'd be totally missing out if you didn't try using this pasta for all it can handle. Use orecchiette in your next chilled pasta salad to really add that coolness factor that traditional elbow macaroni just can't offer. Because this pasta is perfect for hearty, chunky sauces, it's also a perfect match for a love affair with sausage and olive oil, tossed with pancetta and peas, and is especially made to dance with our Bolognese ragu.
S T O R A G E + C A R E
Pasta ships fresh
- Store in refrigerator up to 5 days
- Store in freezer up to 60 days
I N G R E D I E N T S
- Semolina Flour, Water, Salt