The Orecchiette they are among the most iconic pasta shapes of the Italian culinary tradition, born in Southern Italy, between Puglia and the Basilicata, but now widespread throughout the Peninsula and known throughout the world. They are handmade and have a concave shape given by a particular movement of the knife tip perfected with years of practice by Apulian housewives. Thanks to the particular roughness of the pasta, the orecchiette are perfect for seasoning with full-bodied sauces and mainly with Apulian turnip tops, with broccoli from Bari and sausages. Also calls recchietelle (from the dialect “ears”) or chatter when their size is smaller. Preparing them is not complicated, it just requires a little skill and patience. And if you are passionate about fresh homemade pasta, try making Ligurian trofie too!

Preparation

1

Pour the flour into a bowl and make a hole in the center, starting to pour the warm water into it. The water doesn’t have to be hot, so just heat it in the microwave for just 20 seconds.

2

Once all the water has been poured in, mix with a fork until you get large crumbs.

3

Transfer the dough to a work surface and knead vigorously until you obtain a smooth dough. Wrap it in cling film or, alternatively, place it in a bowl covered with a clean cloth, and let it rest for 30 minutes.

4

Take a piece of dough and form a loaf by rolling it on the work surface with the palm of your hands. Cut dumplings measuring approximately 1 cm.

5

With the tip of a knife, flatten a dumpling and drag it towards you.

6

In this way you will form a small shell. Turn the shell on itself and the ear will come out.

7

Proceed in the same way until all the dough is used up.

Tips and tricks

The orecchiette, if still fresh, can be cooked in boiling salted water for 5-6 minutes. If you have dried them, let them cook for 10 minutes.

The most traditional sauce to accompany them is the one based on Apulian turnip greens, but you can also serve them with an excellent white ragù.

To make the orecchiette, choose to use a knife with a rounded tip and handle it with care, to avoid cutting yourself. You may have to do some testing before you get your earrings. The important thing is to use a wooden work surface, without adding additional flour.

Preservation of homemade orecchiette

Orecchiette can be dried up covered with a clean, dry tea towel 2-3 days. Once dried you can store them for a month in a container bag. We do not recommend storing them in the refrigerator.

Alternatively you can freeze them, placing them spaced apart on a tray and placing them in the freezer for 30 minutes. When they have hardened you can put them together in a bag and leave them in the freezer until 3 months.