Orecchiette

Ingredient

What it is

"Little ears" — small, concave domes with a thin center and thicker, slightly rough rim. Made from durum semolina and water (eggless), traditionally hand-shaped. The icon of Puglia (Apulia).

How it's made

A semolina-and-water dough is rolled into ropes, sliced into small pieces, and each piece is dragged across the board with a knife and flipped inside-out over the thumb, creating the cupped ear shape with a textured surface. In Bari's old town, the orecchiette makers shaping them by hand on the street are a famous sight. Fresh (or dried commercially); the rough concavity catches sauce.

Flavor profile

Wheaty and notably chewy — the thick rim gives a satisfying bite while the thin center stays tender. The cupped, rough surface is a deliberate sauce-trap.

Culinary uses

The defining dish is orecchiette con cime di rapa (with broccoli rabe, garlic, anchovy, and chili) — a Pugliese classic. Also served with tomato-and-ricotta, sausage ragù, and braciole. The cups scoop greens and chunky sauces.

Regional variations

Puglia is the heartland; Basilicata and the south share it. Made fresh from local semolina (often semola rimacinata, twice-milled durum); dried commercial versions are widespread.

Cultural & historical context

Orecchiette is the soul of Pugliese home cooking — an eggless durum pasta shaped by hand without any tool but a knife and thumb, reflecting the region's durum-rich, dairy-light, vegetable-forward cucina povera. The hand-shaping tradition, still alive on Bari's streets, is a living piece of culinary heritage.

Reference notes

Tags: italian, semolina-pasta, durum, eggless, hand-shaped, short-noodle, cupped, pugliese, south-italian, chewy
Base: durum semolina (semola rimacinata) + water
Related ingredients: cime di rapa (broccoli rabe), anchovy, garlic, chili, sausage, ricotta
Related cuisines: Italian (Puglia/Basilicata)
Suggested Cuisinopedia links: → Cavatelli (other Pugliese hand-shape), → Strozzapreti (Part 4b), → Cime di Rapa (ingredient entry), → The Two Doughs (eggless durum)

---

Cuisines

Basilicata) Italian