Orecchiette: Puglia’s Little Ears

Authentic Italian Pasta - Region by Region

If you were to walk through the narrow, sun-bleached streets of Bari Vecchia in Puglia, you would witness a scene that has remained unchanged for centuries. Sitting outside their doorways, local women—the nonne of the city—work with rhythmic, blurring speed. With nothing more than a wooden board, a knife, and a simple dough, they produce handfuls of orecchiette, the iconic pasta shape that defines the "heel" of Italy’s boot.

At Carluccio’s, we believe the best food tells a story of its landscape. Orecchiette, which translates to "little ears," is a testament to Pugliese ingenuity and the beauty of simple ingredients.

The Architecture of the Ear

The unique shape of orecchiette is not merely decorative; it is a masterclass in culinary engineering. Traditionally made from just durum wheat semolina and water, the dough is rolled into thin logs, cut into small nuggets, and "dragged" across a wooden table with a blunt knife.

The result is a disc that is:

• Rough on the outside: The textured surface is designed to catch and hold onto olive oil and small pieces of ingredients.

• Thicker at the rim: This provides a satisfying, firm "al dente" bite.

• Thin and concave in the centre: This creates a perfect cup to cradle sauces, ensuring every mouthful is balanced.

What to serve with Orecchiette — A Marriage of Earth and Sea

In Puglia, the land is rugged and the summers are fierce. This has birthed a cuisine known as cucina povera (peasant cooking), where high-quality, seasonal vegetables take centre stage.

The most traditional pairing for orecchiette is Cime di Rapa (broccoli rabe). The slightly bitter, peppery greens are sautéed with garlic, a hint of chilli, and anchovies that melt into the base to provide a deep, savoury umami. The "little ears" scoop up the florets and the flavoured oil, creating a dish that is robust yet remarkably light.

Beyond the classic greens, orecchiette is equally at home with a slow-cooked tomato and lamb ragù or tossed simply with cherry tomatoes, salted ricotta, and fresh basil.

Orecchiette Pasta - Bringing the Spirit of Puglia to Your Table

Antonio Carluccio always championed the philosophy of "mof mof"—minimum of fuss, maximum of flavour. Orecchiette embodies this perfectly. It doesn't require complex equipment or expensive truffles; it requires patience, quality flour, and an appreciation for the handmade.

Whether you are enjoying a bowl in one of our restaurants or boiling a pot of our dried orecchiette at home, you are participating in a tradition that spans generations. It is more than just pasta; it is a small, edible piece of Italian history.