Orecchiette are the emblematic pasta of the Apulian cuisine and if you spend your holiday in Puglia you must taste it.
Their name comes from their shape which reminds little ears (orecchie in italian).
Its origins are uncertain, maybe this type of pasta arrived to Puglia with the Angevins during Middle Ages or maybe they are similar to the Haman’s ears, traditional Jewish pastries very popular in Norman Swabian times.
They are usually handmade with semolina flour, water and salt, then small pieces of dough are rolled out with the fingertip or a knife in order to make a small cap with a rough surface and a smooth interior.
You will find many recipes to prepare orecchiette: they are traditionally cooked with broccoli, but they are very good with meat sauce and meatballs, typical Sunday lunch in Puglia, or with tomatoes, arugula and ricotta cheese, a perfect summer pasta dish.
Orecchiette: the flavour of Puglia!
viaggieitinerari... in Puglia by Valeria Dicarlo 