Orecchiette Pasta: Simple, Nutritious Italian Recipes You'll Love

Ever wondered why a tiny, ear-shaped noodle can change the way you cook vegetables?

We’ll show you how to make this traditional pasta from Southern Italy feel at home in weeknight dinners.

Originating in Puglia and Basilicata, the dough uses durum wheat semolina, water, and a pinch of salt. Many cooks prefer homemade for the texture and the way the concave shape holds sauce.

Our guide keeps things plant-forward and hands-on. You’ll learn the knife-and-thumb shaping method, simple timings from mixing to drying, and why semolina flour gives that firm chew.

Expect clear tools, pro tips to avoid sticking, and freezer-friendly storage ideas. By the end, you’ll have a repeatable recipe and sauce plans that let vegetables and olive oil shine.

What orecchiette is, why it’s nutritious, and what you need to get started

Hailing from Southern Italy, this small, curved classic dates back to medieval village tables. Its name means “little ears,” a nod to the concave shape that catches sauce and greens.

Simple, plant-forward ingredients make the dough both wholesome and easy to store. Traditional recipes use semolina flour—often sold as semola di grano duro rimacinata—plus tepid water and a pinch of salt. This made-durum-wheat dough is firmer than northern egg doughs and holds up well to bold, vegetable-forward sauces.

• Roll ropes, cut each piece dough into 1–2 cm segments.

• Use a knife at 45° to drag, then invert over your thumb to form the ear shape.

• Place finished pieces on a tea towel or a baking sheet lightly dusted with semolina flour to prevent sticking.

With a sharp knife, a clean surface, and a little practice, you’ll see why many Southern cooks favor this traditional pasta for weeknight meals.

How to make orecchiette pasta at home step by step

Start with good semolina and warm water—then follow a few clear steps to shape each tiny ear by hand.

Mixing and kneading

For four servings, mound 300 g semolina flour and add 160 g tepid water with two pinches of salt. Mix to a shaggy dough, then knead 5–10 minutes until smooth and elastic.

Resting, rolling and cutting

Cover the dough with a tea towel and rest 10–30 minutes so the gluten relaxes. Roll ropes about 25 cm long (or pinkie-thick) and cut into 1–2 cm piece dough for even cooking.

Shaping and drying

Hold a dinner knife at 45° and drag each piece toward you, then flip it over your thumb to create the concave shape. Keep your surface lightly sprinkled semolina so pieces don’t stick.

• Arrange on a tea towel or baking sheet lightly sprinkled semolina.

• To freeze, freeze on a tray until solid, then bag to prevent clumping.

• Cook in boiling salted water; when they float, cook ~2 more minutes and taste for al dente.

Easy, nutritious sauces and weeknight recipes for orecchiette

We love how a single shape can hold bold flavors and vegetables in every forkful. Below are quick, reliable recipes that celebrate greens, roasted tomatoes, spicy salumi, and Sunday sauces. These ideas work whether you're feeding two or a crowd.

Orecchiette with broccoli rabe or Romanesco broccoli

Broccoli rabe: Sauté garlic, chili flakes, and anchovy in olive oil. Blanch the rapini and toss so florets fit into each cup for bright, bitter notes.

Romanesco: Steam or pan-sear until tender. Finish with lemon zest and extra virgin olive oil for a winter-ready, veggie-forward dish.

Simple tomato sauce and roasted cherry tomatoes

Simmer crushed tomatoes with garlic, basil, and a pinch of salt for a classic tomato sauce. The concave shape clings to the sauce so every bite is balanced.

For summer, roast cherry tomatoes until jammy, then toss with hot dough and a splash of starchy water for a glossy finish.

Bold Southern flavors: nduja and eggplant with ricotta salata

Sauté diced eggplant until golden. Melt in nduja, add tomatoes, and simmer briefly. Finish with grated ricotta salata for a spicy, savory result that sings of Southern Italian kitchens.

Sunday-style tomato sauces with meatballs or braciole alla Barese

For slow-simmered comfort, braise meatballs or braciole in tomato sauce until tender. Use a ladle of cooking water to marry sauce and shape so each cup soaks up savory juices.

Your next homemade pasta night starts now

A simple plan and a short workflow make homemade dough feel achievable even on busy nights.

Gather flour, warm water, and a clean counter. Mix and knead for about 5–10 minutes, then rest the dough so it’s smoother and easier to shape.

Shape a small batch and freeze the rest: place pieces on a tray sprinkled semolina flour, freeze solid, then bag for quick meals. Fresh pieces cook in about 5 minutes in well-salted water; give them a couple more minutes after they float and taste for al dente.

Start with one easy recipe—roasted cherry tomatoes or broccoli rabe—and invite friends or family to help. When you’re ready to expand, revisit our step-by-step guide and make orecchiette again with new sauces and confidence.