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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Unopened dried orecchiette can last up to 2 years in a cool, dry pantry. Once opened, it is best used within 12 months.
The name comes from the Italian word 'orecchia' (ear) and 'etta' (small), meaning 'little ears' due to their unique shape.
Conchiglie (small shells) or Campanelle are the best substitutes as they also have a concave shape that holds sauce well.
Traditional dried orecchiette is made from durum wheat semolina and water, making it naturally vegan. Always check the label for egg content in 'fresh' versions.
It usually takes 9-12 minutes. It should be 'al dente'—firm to the bite but not hard or chalky in the center.
It is the signature pasta of the Puglia region in Italy, traditionally served with broccoli rabe (cime di rapa), garlic, and chili.
Yes, you can freeze cooked orecchiette for up to 2 months. Toss it with a little oil before freezing to prevent sticking.
Yes, it is made from durum wheat semolina, which contains gluten. It is not suitable for those with celiac disease.
orecchiette pasta is a versatile ingredient found in cuisines around the world. With 352 calories per 100g and 12 grams of protein, it's a nutritious addition to many dishes.
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