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Orecchiette Pasta

Puglia’s favorite pasta shape, these concave “little ears” hold delectable bites like sausage and veggies in their hollow folds.

Size | 1.1 lbs

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Orecchiette, meaning "little ears," is a quintessential pasta shape of Puglia. Like many aspects of Italian cuisine, the exact origin is contested. But it can be called by different names depending on the region - in the vernacular of Taranto, it is called recchietedd, or chiancaredd.

With its fun and unique shape, orecchiette holds sauces really well - so if you're a sauce lover, this is your go-to pasta shape and will likely become your favorite.

Since 1939, the Setaro family has been making pasta on a winding street in Torre Annunziata in Naples. Their factory is on the same street, in fact, where Giada's grandfather once made his own pasta. The semolina flour they use is minimally processed, creating a more flavorful product than those commonly found in the U.S. The company air-dries its pasta in the cool, salt-tinged breezes that blow in through wild rosemary bushes from the Mediterranean coast, a practice that makes for a delightfully chewy finished product.

Setaro does not include a cooking time on their pasta bags; they recommend that savvy cooks should start tasting the pasta after about 10 minutes of boiling to catch it at the perfect al dente texture.

This pasta shape holds sauce really well, so it's the perfect choice if to cook a dish with a sauce of any type: meat or vegetable! If you're looking for inspiration, try our "Orecchiette with Turkey Sausage and Broccoli Rabe" recipe!

Size: 1.1 lbs
Durum wheat semolina, water. Contains gluten.