Orecchiette | Share the Pasta (2024)

FAQs

What type of pasta is orecchiette? ›

A typical Puglian pasta, orecchiette (pronounced o-rek-kyet-teh) were named for their shape, which resembles little ears. Made only from semolina, water and salt, their rough surface holds onto sauces and allows them to be prepared in a variety of ways.

The cup-like structure of orecchiette allows for sauce and vegetables or meat to nestle inside and cling to the pasta, so choosing something that will act similarly is ideal.

Measuring Pasta

When you cook pasta, 2 ounces (56 g) of dry pasta per person is a good rule of thumb to follow.

Take your pointer finger and thumb and make a circle, then shrink it small enough that it's roughly the size of a quarter. Push the pasta in between your fingers, and whatever fits is a single serving.

Orecchiette is named for its shape, which resembles a small ear (the Italian word orecchiette means small ear). If you can't find it, it's fine to substitute another pasta, like farfalle or fusilli.

Orecchiette (Italian: [orekˈkjɛtte]; sg. : orecchietta; from Italian orecchia, lit. 'ear', and -etta) are a pasta typical of the Apulia region of Italy. Their name comes from their shape, which resembles a small ear.

Typically, Italian guidelines recommend the following quantities of uncooked pasta per person: 60-100g of dried pasta. 70-120g of fresh pasta.

When you cook pasta, 2 ounces of dry pasta per person is a good rule of thumb to follow.

For smaller shapes like penne, elbows, rotini, and bowties, approximately ½ cup of dry pasta is two ounces, so that's a good rule of thumb. A 12 ounce box of these shapes will have six servings.

Grams of filled fresh pasta per person (quantity for ravioli) For filled fresh pasta, we will serve about 150 grams per adult person and about 80 if we are cooking for children. This will be the amount of ravioli per person, as well as other filled pastas.

Is it OK to eat pasta a lot? ›

It is possible to eat pasta daily and still be healthy. The key to eating pasta every day is to limit your portion size and supplement your pasta bowl with essential nutrients. The recommended portion size is two ounces of dry pasta or one cup of cooked pasta.

A standard serve of cooked pasta is, gulp, only 1/2 cup. At Susie's recommended daily intake of one to two serves, that is a maximum of one cup cooked. The restaurant serve may well be four to five times that.

Gricia, Carbonara, Cacio e Pepe, and Amatriciana are all simple pastas that share the same big flavors of Pecorino-Romano, black pepper, and—in three of the dishes—cured pork. Published Oct. 18, 2018.

Ravioli (Italian: [raviˈɔli]; sg. : raviolo, Italian: [raviˈɔlo]) are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine.

Cavatelli translates as 'little hollows', and whilst the 'little ears' of orecchiette are more delicate, cavatelli tend to be a little more puffy, almost like a gnocchi, but with a hollow made from the side. Sometimes pugliese will make cavatelli dough with ricotta, effectively making these into hollowed-out gnudi.