Italian for ‘little ears’, the pasta shape called Orecchiette does indeed look like little ears. They are a heartier pasta shape being smaller and thicker than some others.
Their shape and rough inner side make them perfect for grabbing sauce and small bits of meat and vegetable. Capers for example fit perfectly.
I like to make my own by kneading my egg pasta dough into long thick noodle shapes.
I then use this technique:
TIme consuming to make but fittingly rewarding 🙂
You can serve Orecchiette so many ways. From bacon, cheese and onion to carbonara to tomato based sauces to white wine and mushrooms and back.
Here are a few more pasta shape and recipe posts.
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