Orecchiette—a small, round, dimpled pasta from Puglia—is one of our favorite pasta shapes because of its unique balancing of chewy and tender textures. The delicate edges cook more thoroughly than the dense, chewy center, providing textural contrast, and the cupped shape holds onto sauce. Rustichella d'Abruzzo's handmade version is made with Senatore Cappelli heirloom wheat, a native Italian varietal. The historic family company traces its roots back to 1924 in Penne, Italy, and still makes its pasta using traditional methods, including slow-drying at low temperatures over the course of days; this dedication and attention to detail result in high-quality, delicious orecchiette. Feel free to use it in any recipe where a chunky pasta is specified. Try one of our Tuesday Night favorites, Orecchiette with Sausage and Chard.
The delicate edges cook more thoroughly than the dense, chewy center, providing textural contrast, and the cupped shape holds onto sauce.
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This small chewy pasta is perfect for hearty sauces with finely chopped pieces that can get caught up by the cup shape of the pasta. It also makes a great substitute for elbows or shells in creamy mac-and-cheese or pasta salads.
The name of this pasta translates to "little ears."
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