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Learn how to make orecchiette pasta with out useful step-by-step guide.
Orecchiette is a hand-shaped pasta from Puglia in southern Italy. The names translates from Italian as ‘small ears’, which describes their form – small, curved shapes made using a butter knife then folded back over the thumb. It is traditionally served as Orecchiette con cime di rapa, a simple, light preparation with broccoli rabe, anchovies, extra virgin olive oil, garlic and chilli or red pepper flakes.
Thanks to its lack of eggs, orecchiette pasta is one of the few fresh pastas that is suitable for vegans.
Orecchiette is a very versatile pasta, and can be served with just about anything – a chunky ragù would make a great pairing, or even a simple tomato sauce. In his striking dish, chef Lorenzo Cogo serves orecchiette with a vibrant watercress purée and sliced mussels, while Angelo Sabatelli swaddles the pasta in a ragù that has been cooked for 30 hours for an intense flavour.
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