Orecchiette

What is Orecchiette?

Orecchiette are small pasta pieces shaped like tiny ears, each about an inch wide. Their centers are thinner than the edges, and the outside is textured to help sauces cling. The dough is made from durum wheat flour, water, and salt, giving the pasta a firm bite. The shape is formed by pressing and shaping the dough by hand, resulting in a concave form that holds thick or chunky sauces well. Orecchiette is a familiar sight in Apulian kitchens and markets.

Where does Orecchiette come from?

Orecchiette has roots in Apulia, a region in southern Italy, and has been made there since at least the Middle Ages. Written records from the 16th century mention the pasta in Bari. Some believe it originated locally, while others suggest it may have been inspired by a similar pasta from southern France, possibly brought to Apulia during the Angevin rule in the 13th century. The debate over its exact beginnings continues among historians.

How is Orecchiette made?

To make orecchiette, dough is mixed from durum wheat flour, water, and salt, then rolled into thin ropes. These ropes are sliced into small pieces, which are shaped by pressing and dragging each one with a knife or finger on a board. The pieces are then turned over the thumb to create their signature ear-like curve. The process is mostly done by hand, especially in traditional settings, resulting in a rustic, uneven texture.

How and when is Orecchiette eaten?

Orecchiette is usually served at lunch or dinner, often as a main course. In Apulia, it is most famously paired with rapini (turnip tops), garlic, anchovies, chili, and olive oil, sometimes finished with a local cheese called cacioricotta. When rapini is out of season, broccoli or cauliflower may be used instead. Other common sauces include tomato-based preparations, sometimes with small meatballs or ricotta. In Bari, it is common to see women selling freshly made orecchiette from tables outside their homes.

Kinds of Orecchiette

In Cisternino, a town in Apulia, orecchiette are made larger and have deep grooves, earning them the nickname 'priest's ears.' These are often served on special occasions with rabbit ragù. Related pastas like cavatelli, strascinati, and cencioni are shaped using a similar dragging technique but are generally larger and not always curved. Each region puts its own stamp on the size and texture of the pasta.

What Orecchiette means

Orecchiette is a symbol of Apulian food culture and is closely linked to the image of women making pasta by hand in Bari's old town. The sight of homemade orecchiette sold from doorways has become iconic, attracting visitors and representing southern Italian tradition. Recent years have seen legal disputes over the sale of handmade versus factory-made orecchiette, highlighting its importance to local identity and economy.

Questions people ask about Orecchiette

Good reading and sources

• Barricades in Bari: why the city’s ‘pasta grannies’ are under scrutinyThe Guardian, Article

• Orecchiette on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data