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Orecchiette Pasta

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Orecchiette pasta is a stale dish that hails from the southeaster region of Puglia.

Meaning “little ears” in Italian, the dish is made by flattening the dough and rolling the thumb like a fingerprint into the dough.  Their origin is believed to be in the time when Puglia was under Norman-Swabian rule that is the 8th and 9th century. Puglian women have been making orecchiette on large wooden tables in the middle of the street, seated side by side as if in a large open air workshop.  Mastery and speed is key for the preparation of this typical shape of pasta.

The most popular traditional recipe combines orecchiette with cime di rapa (broccoli rabe), a typical vegetable in southern Italy consisting of slender stems and small florets, which are boiled and then sautéed with garlic, oil, anchovies and chili pepper. Orecchiette are also very good topped with tomato sauce with a sprinkle of salted ricotta, with a gravy made from pork chops, with broccoli or with lamb.


Durum wheat semolina.


It may contain traces of soy.

Nutritional info

Average Values per 100g: Energy 1541KJ/363kcal, Energy 1.5g, of which saturates 0.6g, Carbohydrates75g of which sugars 2.1g, Protein 12g, Salt 0g.

Storage Instructions

Store in a cool dry place.


Piaceri Italiani Malta, The Magro Food Village, Xewkija, Gozo XWK 3000

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