Orecchiette means “little ears” in Italian, a nod to its distinctive shape: small, concave, dome-like rounds that are thinner in the center with slightly thicker, pleasantly chewy edges. This shape makes them perfect for catching and holding sauces. Hailing from Puglia in Southern Italy, this eggless pasta is made simply from durum wheat and water and bronze-cut for a beautiful texture.
It shines with chunky sauces like broccoli rabe and sausage, hearty vegetable ragùs, or even the simplest olive oil–based recipes.