It is no secret that we’re pasta addicts. We adore all of the forms, colors, and sauces. Orecchiette is unquestionably at the top of my list. Orecchiette, often known as “little ears” in the pasta industry, comes from the Apulia area of southern Italy.
Orecchiette is usually made with thin rounds of fresh pasta dough pinched lightly with the thumb to form little shells—ideal for cradling all that delicious sauce.
The most popular traditional dish mixes Orecchiette with Cime di Rapa (broccoli rabe), a southern Italian vegetable with slender stems and small florets boiled before being sautéed with garlic, oil, anchovies, and chili pepper.
Orecchiette is also delicious, served with tomato sauce and a sprinkling of salty ricotta or with a pork chop gravy, broccoli, or lamb.
Read on to learn more about Orecchiette pasta, dishes you can enjoy it with, plus excellent Orecchiette substitutes you can replace it with when you are in a pinch.
What Is Orecchiette
Notably, Orecchiette is a sort of pasta native to Puglia (Apulia), Italy’s southern province, that forms the boot’s heel. The pasta is approximately shaped like small ears. Therefore, the name “Orecchiette” translates to “little ears.”
Orecchiette is usually sold dried, but it tastes finest fresh; however, it must be molded by hand and is difficult to produce. Orecchiette is most commonly eaten with a basic tomato sauce in Puglia, but it may be coupled with various ingredients and goes well with thick sauces.
This little, round pasta measures less than an inch in diameter and has a modest dome shape. The core of the pasta is thinner than the rims, giving it a fascinating, changing texture: soft in the middle and somewhat chewier around the edges.
This style of pasta is not particularly expensive, costing around the same as more common shapes. It is usually topped with Parmesan or comparable cheese and served with broccoli rabe and Italian sausage. It also goes nicely with other meat-based sauces and vegetables like asparagus and peas.
Orecchiette Uses in Recipes
Orecchiette pasta is best served with chunkier sauces or vegetable-based dishes due to its form. Authentic orecchiette recipes incorporate veggies sautéed in olive oil, such as broccoli rabe.
Orecchiette is a must-try whether you only eat mac and cheese or will try anything once. The shape is enjoyable to eat and adds a touch of sophistication to any cuisine.
Pick up some orecchiette the next time you’ ae in the grocery store’s pasta department and try them in this dishes:
- Orecchiette with Sausage and Broccoli
- One Pan Orecchiette Pasta
- Orecchiette Pasta with Tomatoes
- Homemade Orecchiette Pasta from Puglia
- Sausage Orecchiette Pasta
- Orecchiette with Broccoli Rabe
- Orecchiette with Spicy Sausage
- Orecchiette with Fennel and Sausage
- Orecchiette with Carrot-Hazelnut Pesto
- Orecchiette pasta with Prosciutto
- Orecchiette with Sausages and Spinach
- Orecchiette Bolognese
- Orecchiette with Pea Pesto Sauce
- Homemade Orecchiette with Semolina
- Tomato Corn Orecchiette
Orecchiette Substitutes
Learning more about Orecchiette pasta is so much fun, especially these delectable dishes you can enjoy the pasta with. However, you will need these remarkable Orecchiette substitutes to also consider when you do not have any Orecchiette available around you.
Farfalle Pasta
Farfalle pasta is a good replacement for Orecchiette in your cooking.
Butterfly pasta and bow-tie pasta are two common names for this pasta. Farfalle pasta is an Italian pasta that comes in various forms and sizes.
Farfalle refers to the small farfalle pasta, whereas farfalloni refer to the larger variety. However, all of the types have a bow-tie shape and are made of oval and rectangle pasta.
This pasta can be used in various sauces, but it pairs particularly well with tomato and cream sauces. Additional colors are used to color some farfalle pasta variations. It can be made with whole wheat flour, but plain variants are also available.
Farfalle pasta is available in three colors: tomato, spinach, and beetroot.
Conchiglie Pasta
Conchiglie pasta is the fancy name for seashell and shell pasta – which I am sure you have heard of or tried before. This pasta is available in plain durum wheat and colorful durum wheat varieties.
Natural pigments, such as spinach extract for green pasta and tomato extract for red pasta, are used to color the pasta. Conchiglie pasta’s form also helps that the spaghetti sticks to the sauce.
Conchiglie pasta is a small shell pasta used in meat sauces and pasta salads. It comes in two sizes: conchigliette and conchiglioni, with the smaller being conchigliette and the larger being conchiglie.
This pasta has a silky interior and is Italian; the exterior, on the other hand, may be ridged, indicating that it can be filled with sauce.
Penne Pasta
Penne pasta is a good Orecchiette substitute in your cooking.
Penne pasta is a cylinder-shaped pasta that is one of the most extruded. The pasta is cut on the bias, giving it a distinctive shape. Penne rigate and penne lisce are two types of penne pasta available.
The penne rigate has a furrowed texture, whereas the penne lisce has a smooth texture. Pennoni is a form of penne pasta with a larger diameter. Furthermore, mostaccioli is a larger form of penne pasta that comes in both ridged and silky textures.
Penne pasta goes well with various sauces, including marinara and pesto. If you’re from New Jersey, you will know that penne pasta is known as pencil points.
Frequently Asked Questions (FAQs)
Are Orecchiette and shell pasta the same thing?
Orecchiette, often known as “small ears” in the pasta industry, comes from the Apulia area of southern Italy. It’s usually made with thin rounds of fresh pasta dough pinched lightly with the thumb to form little shells—ideal for cradling all that delicious sauce.
Why is orecchiette pasta called little ears?
This concave, circular pasta is thought to have originated in Puglia, the heel of Italy’s enormous boot. Its name, which means “small ears,” originates from its shape, making it an excellent sauce and cheese catcher.
What is orecchiette pasta good for?
Orecchiette pasta is best served with chunkier sauces or vegetable-based dishes due to its form. Authentic orecchiette recipes incorporate veggies sautéed in olive oil, such as broccoli rabe. The shape is enjoyable to eat and adds a touch of sophistication to any cuisine.
Conclusion
Even though Orecchiette is a unique shape, various types of pasta can be used in its place. Since Orecchiette’s cup-like form allows sauce and veggies or meat to nestle inside and cling to the pasta, choosing something similar is great.
You can consider any of these Orecchiette substitutes in this article.