The Pasta Encyclopedia: Orecchiette
Orecchiette translates to “little ears” in Italian, looks like its name, with little ear-like cups that cradle and capture sauces. Barilla Orecchiette is one of few cuts produced exclusively in Italy using bronze dies as part of the Collezione line. The resulting traditional look and texture make it a great match for more rustic dishes.
Orecchiette originated in the southeastern coastal region of Puglia, where it is commonly served with rapini (also known as broccoli rabe), and often the spicy local pork sausages in a classic pairing. It also combines well with other ingredients from the Italian south, such as beans from cannellini to borlotti, and savory seasonings like anchovies, capers and olives. The thicker-walled structure also makes Orecchiette ideal for American-style pasta salads.