How To Make Orecchiette Pasta

Like this recipe? Join my small-group Southern Italian food & wine tour to discover more traditional dishes!
How To Make Orecchiette Pasta - with butter knife

Orecchiette, meaning ‘little ears, is made using the same southern Italian pasta dough as cavatelli and foglie d’ulivo. It’s easiest to shape orecchiette if the dough is a little drier than for these other pasta shapes – so if you’re making more than one shape do the orecchiette last. Smaller pieces of dough, no more than 1.5cm (½″), are easiest to work with when shaping orecchiette. It’s the trickiest shape to make if you have long nails as it’s normally shaped over the top of your finger; I find shaping it over the flat of my thumbnail gives the best result. Orecchiette is especially popular in Basilicata, where it’s served with a sauce of cime di rapa, anchovies and chilli (see video below) – I also love it with a creamy mushroom sauce. If possible, make orecchiette (or any pasta) on a wooden bench that will absorb the excess moisture – this makes the dough easier to roll without needing extra flour for dusting. The semolina you use on the tray to hold the orecchiette is the slightly coarse product (called semola in Italian) rather than the twice-milled rimacinata semolina flour used to make the pasta dough.

To make enough orecchiette to serve 4 as a starter, you’ll need:

  • Coarse semolina, for dusting (semola)
  • 1 quantity Southern Italian Pasta Dough (about 300g/10½oz)
  • Large tray
  • Sharp knife or pastry scraper
  • Butter knife
  • Tea towel

Here’s how to make orecchiette:

  1. Dust a large tray with semolina and put it on one side of your work bench.
  2. Cut the dough into 4 pieces.
  3. Roll one piece of dough into a log about 30cm long (12″) and 1–1.5cm thick (about ½″).
  4. Cut it into pieces about 1-1.5cm thick (about ½″).
  5. Press the flat of a butter knife into the cut side of a piece of dough and roll it towards you to create a hollow oval.
  6. Turn the oval inside out over your thumb tip (or the flat of your thumb nail), stretching it gently into a convex disc.
  7. Place orecchiette onto the semolina-dusted tray. Repeat with remaining small pieces of dough.
  8. Roll another section of dough into a log and continue shaping orecchiette until all the dough is used.
  9. Orecchiette can sit, covered with a dry tea towel on the semolina-dusted tray, in a cool place for a few hours before cooking.

Here’s how to cook orecchiette:

  1. Bring a large saucepan of well-salted water to the boil, using 10g salt/litre water (⅓oz salt/2 pints water).
  2. Shake excess semolina off the pasta, add pasta to the water and stir well.
  3. Return to the boil and cook for 4–5 minutes, until tender. Cooking time will depend on how long the pasta has sat before cooking, and on how tender you prefer it.
  4. Scoop orecchiette directly from the water into your favourite sauce, toss and serve.

Share page on:

Orecchiette with Cime di Rapa)

See more Recipe Videos

What Other Travellers Say

Janet (Tamworth, NSW, Aus.)
Janet (Tamworth, NSW, Aus.)
Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!
Deb (Belconnen, ACT, Aus.)
Deb (Belconnen, ACT, Aus.)
Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.
Mark (Elizabeth Bay, NSW, Aus.)
Mark (Elizabeth Bay, NSW, Aus.)
My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Karen (Bowral, NSW, Aus.)
Karen (Bowral, NSW, Aus.)
Our tour with Roberta through Emilia-Romagna was the highlight of the year. Good company, gorgeous palazzi and great food. What more could one ask for? Roberta's enthusiasm and knowledge made this a once in a lifetime experience through an extraordinary, diverse and very special region.
Shelley (Auckland, NZ)
Shelley (Auckland, NZ)
Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure — highly recommended.
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)