Orecchiette

Orecchiette by Filotea, the little ears from Apulia

Filotea's Orecchiette are small, shell-shaped durum wheat pasta, hand-formed and gently dried. Egg-free, with a thick edge and a rough surface, they are the national dish of Apulia in pasta form.

Those looking for Orecchiette are looking for the "little ears" from Apulia, roughly 2.5 centimeters in diameter with a slightly cupped shape. These Orecchiette by Filotea are made exclusively from durum wheat semolina and water, crafted in their workshop in Ancona, in the Marche region, rather than in the south, where the shape originated. The name comes from the Italian word for ear, "orecchio," due to their characteristic curve.

Small, shaped, with a thick edge

The surrounding, slightly thicker edge is the identifying feature: it is traditionally created by pulling a small piece of dough over the work surface with your thumb, hollowing it out in the process. It is this very shape that later captures sauce like a small bowl, far more effectively than flatter shapes.

The rough, irregular surface is achieved here through bronze-die extrusion. Cupped, textured, and sauce-friendly—these three characteristics make this small shape one of the most practical in the entire range, precisely because every "ear" literally scoops up the sauce.

With a cooking time of 11 to 13 minutes, this pasta takes about as long as other compact durum wheat shapes like Rigatoni, but stays pleasantly "al dente" as long as it is not left in the water for too long. It is worth tasting two to three minutes before the end of the cooking time.

For Cima di Rapa, broccoli, and anchovies

Apulia's classic dish is Orecchiette con Cime di Rapa, with bitter broccoli rabe, garlic, chili, and anchovies sautéed in olive oil—a dish that would be hard to imagine without this specific shape. If you can't find broccoli rabe, broccoli is a suitable substitute; the basic principle of using just four or five ingredients remains the same.

Classically, anchovies, garlic, and plenty of olive oil are added and tossed briefly in the pan, with a little peperoncino for heat. If you prefer a creamier version, combine these little ears with Filotea's savory Sugo al Basilico, or a spoonful of Pesto Genovese for a quick weekday meal.

Hand-formed, one little ear at a time

Unlike pressed tube shapes, Orecchiette are traditionally made entirely by hand, each piece shaped individually before drying. At Filotea, this process is now machine-assisted but follows the same fundamental principles from Southern Italy.

The Marche region, where Filotea has been producing since 2005, is a good 500 kilometers north of Apulia, but the recipe itself remains unchanged: only durum wheat semolina and water, with no additives. Especially with so few ingredients, says Pietro Giugliarelli, it is the craftsmanship that determines the result, not just the recipe, and that applies to all 24 shapes in the assortment.

Those who buy this shape often will quickly realize: the slightly uneven curvature is a sign of quality, not a flaw, because perfectly symmetrical ears are only created by machines, never by hand.

Add the leafy greens halfway through

Cook in plenty of salted water for 11 to 13 minutes, adding the leafy vegetables halfway through the cooking time and finishing them together. For 4 portions, a 500g pack is usually plenty, and depending on the side dishes, it can even serve 5 people. If you would like to discover more short pasta shapes, you will also find Paccheri and Calamarata in the Filotea durum wheat pasta collection.