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Apulia’s industrious people - living in the South of Italy - have inherited great culinary traditions based on local ingredients and cultural exchanges.
One of the area’s most famous foods is orechiette, a distinctive pasta made with durum wheat, salt and water, and formed in a very particular shape that resembles human ears. Hence the Italian, "orecchia" (ear) and "ette" (little).
In Cisternino, located in the historic zone of Itria Valley, typical orecchiette are prepared with either horse meat ragout or with a delicious spring vegetable called cime di rapa (turnip greens).
Both the shape and texture of orecchiette make this robust pasta ideal for a variety of combinations, especially with vegetables.
If you've ever wondered how to make homemade orecchiette, take a look at the traditional orecchiette pasta dough recipe, which includes the technique of making each individual fresh orecchiette pasta ear by hand.
Taditional Orecchiette Pasta Dough Recipe
Here's a trio of recipes that show you how to make orecchiette pasta. :
Granana Orechiette Pasta with mushrooms and parmesan
Orecchiette are given a chef makeover by chef Edwin Soumang in this delicious vegetarian dish prepared with Orecchiette di Gragnano, mushrooms and Parmesan cheese.This is a great way to use your fresh orecchiette pasta as a vehicle for rich and umami-filled autumnal flavours. The dense texture of the homemae orecchiette provides the perfect foil for a deeply satisfying meal that won't leave you hungry.
Orecchiette Pasta with Rocket and Tomato
This simple recipe for fresh orecchiette pasta represents the essence of Italian hime cooking. Bringing together three perfect Italian flavurs - tomato, pasta and rocket, it's an orecchiette pasta recipe that is simple and very quick to prepare and works in every season. A true pantry staple that you will go back to time and time agian.
Orecchiette with beans and rocket pesto
If you're looking for a heartier dish try this orecchiette pasta with arugula, tomatoes, spinach and kidney beans. This orecchiette recipe has the lightness of tomaties and spinach, but the arugula and beans give it a heavier, more traitional density that make it a really satisfying evening meal. It can also be served cold as a salad in the warmer months.
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