The flavors of Puglia: traditional Pugliese orecchiette

11/28/2025

Walking through the lively alleys of Puglia, the air is filled with the aromas of the region’s traditional dishes: scents that tell stories of time-honored gestures and recipes passed down through generations.
In today’s recipe, tradition takes on the golden hue of wheat and the flavor of simple, genuine things. So let’s take out the wooden board, mix water and flour, and make one of Puglia’s most iconic dishes: orecchiette.
Making them is a simple and ancient gesture that holds the soul of this land. The dough comes to life as it’s cut into small pieces, almost tiny squares, then gently dragged across the board with the tip of a knife, forming its distinctive shell-like shape. Each piece is then flipped and pressed with the thumb, creating its iconic concave form, ready to catch sauces and toppings, from seasonal vegetables to rich, hearty ragù.

Orecchiette were born in the heart of Puglia, between the provinces of Bari and Foggia, as a symbol of a simple, rural cuisine. Today, with our Cesarina Martina from Giuggianello, we’ll learn how to prepare this dish that, for those who come from this region, truly means home and brings back childhood memories:

Cesarina Martina Pulimeno

“My favorite dish is without a doubt homemade orecchiette. They’re a symbol of my childhood and my Pugliese roots. Every time I make them, I’m reminded of the scents, the flavors, and the moments spent in my hometown. For me, it’s a dish that tells the story of family, roots, and tradition”.

Pugliese orecchiette

A simple yet flavorful dish that wins you over from the very first bite.

DifficultyEasy

Servings4

€

CostLow

Ingredients

400 g (about 3 ¼ cups) durum wheat semolina flour
About 200 ml (a little less than 1 cup) water — adjust as needed depending on the dough’s consistency

Method

Pour the flour into a bowl or onto a wooden board, forming a well in the center.
Gradually add the water and knead the dough with your hands until it becomes smooth and elastic.
Divide the dough into portions and roll each one into thin ropes.
Cut the ropes into small pieces (little squares) and drag each piece across the board with the tip of a knife to create a shell shape.
Flip each piece over with your thumb to form the classic concave orecchietta shape.

Martina

Orecchiette with tomato sauce and ricotta

The most iconic sauces for Pugliese orecchiette

The shell-like shape of orecchiette makes them perfect for catching every drop of sauce. Here are some of the most traditional pairings, where orecchiette meet vegetables and meats to create simple yet flavorful dishes that can win over even the most discerning palates.

1 – Orecchiette with turnip greens
Orecchiette with turnip greens are the most iconic dish of Pugliese cuisine. A true expression of peasant tradition, where the slightly bitter taste of the greens pairs beautifully with the fresh, handmade pasta.

2 – Orecchiette with tomato sauce and ricotta
Another timeless classic from Puglia: orecchiette with tomato sauce and ricotta. The acidity of ripe tomatoes blends perfectly with the creaminess of ricotta, creating a delicate and comforting dish full of Mediterranean flavor.

3 – Orecchiette with meat ragù
A cornerstone of Pugliese home cooking, orecchiette with meat ragù is a simple yet hearty and familiar dish. Their concave shape makes them ideal for catching every bit of rich sauce — the kind of dish that invites you to “fare la scarpetta,” or mop up the sauce with bread.

4 – Orecchiette with broccoli and sausage
When flavor and simplicity come together, dishes like orecchiette with broccoli and sausage are born. The sweetness of the broccoli meets the savory richness of the sausage in a unique, irresistible balance of flavors — love at first bite.

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