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Epicurious

Orecchiette

Orecchiette, meaning “little ears,” are small dome- shaped disks. They are the most common shape in Puglia. They’re used in many regional dishes there, including the one that inspired our Orecchiette with Fennel Sausage and Swiss Chard (page 180). Although this shape doesn’t look as intricate as some of the others, it is one of the most difficult to shape, which is probably why so few restaurants make their own. Following our instructions, you can’t fail. To get the desired texture on the surface of the pasta, we suggest you use a plastic cutting board. At the Osteria, we use a wooden cutting board that has been deliberately scored with a knife, which gives the orecchiette the texture we want.

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