What is Orecchiette Pasta?

Orecchiette pasta hails from the southern Italian region of Puglia, where this pasta reigns supreme.

The simple recipe of flour, water and salt, makes this an important element of la cucina povera. The phrase means “poor cooking,” and refers to the frugal genius of Italians making the most of what they had at hand — and in the process, creating one of the world’s great cooking traditions .

The name orecchiette translates to “little ears,” which describes its shape and its ability to hold onto a hearty sauce, which makes this pasta shape very versatile with a variety of sauces.

How to Make Handmade Orecchiette Pasta

Start with equal parts flour, semolina and water. (1 cup of each will make 4 servings)

Combine both flours and create a bowl shape on a clean, smooth working surface. Slowly add the water and knead together until a dough forms.

Roll flat with a rolling pin, and cut into small pieces, and use a knife to pull them to shape. This particular step is easier to learn by watching than by reading, so please see above video for full instructions.

Boscaiola - The woodcutter’s wife

This sauce combines fresh foraged mushrooms, pork, autumn vegetables, and cream. It’s makes a hearty companion for fresh, handmade orecchiette cooked al dente.

BOSCAIOLA

1/4 cup cannola oil
1/4 cup butter
2 lbs. pork butt or shoulder cut into large chunks
25 grams dried porcini mushrooms
150 grams red cooking wine
285 grams diced white onions (1 large onion)
170 grams diced carrots (1 large carrot)
170 grams diced celery ( 2-3 stalks)
30 g minced garlic
930 grams of milled or ground san Marzano tomatoes
500 grams chicken stock
300 g heavy cream
1 orange halved

1. Wash the mushrooms well through a strainer, then soak in the red wine before beginning to cook.

2. Season pork liberally with salt and pepper. Heat butter and oil in large pot on medium high heat. Sear pork on both sides, then remove.

3. Turn heat to medium and add onions, saute for 2 minutes, then add carrots and celery and season with salt. Cook veg until browned, not burnt. Add garlic and brown, but DO NOT BURN. Once garlic is browned, add tomatoes and cook down until the liquid from the tomatoes is gone, and tomatoes are beginning to stick to pot.

4. Add wine/mushrooms, and cook down by half. Add stock & seared pork. Add orange halves. NO SEEDS. Bring to a boil, then cover and place in 350 F oven to braise for 2-3 hours.

5. After 2 hours, check doneness of pork, if not tender continue to braise in 30 minute intervals until tender. If there is a lot of liquid, remove lid and leave in oven for 15 minutes. Once tender, leave at room temp until cool enough to handle. Then break up meat with hands, removing undesired parts. Mix in heavy cream until incorporated.

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STORY BY JUSTIN MATASE / PHOTOGRAPHY BY DAVE BRYCE / STYLING BY KEITH RECKER / VIDEOGRAPHY BY DANA CUSTER AND ARIELLA FURMAN