Pasta | Vegetarian Pescatarian

Orecchiette

Triticum durum Allergens: Wheat
Orecchiette

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Southern Italian (Pugliese)
  • Seasonality Year-Round
  • Source Durum Wheat Semolina

The Forktionary Angle

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Definition

A type of pasta shaped like small ears, from Puglia, Italy, ideal for capturing sauces due to its concave shape.

Sensory Profile

TasteMild, Starchy, Nutty (from durum wheat)
TextureFirm, Chewy (al dente); Smooth
AromaWheat, Starchy
AcidityLow

Technical Metrics

Nutrition Facts

Per 56g
Calories350 kcal
Total Fat1.5g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Protein12g
Total Carbohydrate72g
Dietary Fiber3g
Total Sugars3g
Calcium20mg
Iron1.5mg
Potassium200mg

Chef’s Secret

Always cook orecchiette al dente to maintain its satisfying chew. Finish cooking the pasta directly in the sauce for a minute or two to allow it to absorb maximum flavor.

Substitutions

Best Match

Conchiglie (Shells)

1:1

Similar concave shape for catching sauce, good texture match.

Cavatappi (Corkscrews)

1:1

Curvy shape also holds sauce well, offers a different chew.

Campanelle (Bells)

1:1

Flower-like shape captures thick sauces, maintains good bite.

Penne Rigate

1:1

Common pantry staple, ridged tubes hold sauces effectively.

Buying Guide

Choose bronze-die extruded pasta for a rougher texture that clings better to sauces. Check for 100% durum wheat semolina.

Flavor Pairings

Broccoli rabe sausage rich tomato sauces cream sauces pesto vegetables.