Below is a list of all known varieties for Orecchiette. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Orecchiette (Basil Infused) | Ear-shaped pasta infused with basil, excellent for pesto. |
| Orecchiette (Bronze-Cut) | Orecchiette extruded through bronze dies to maximize the rough texture for holding thick sauces. |
| Orecchiette (Chickpea Flour) | Ear-shaped pasta made from chickpea flour, common in Southern Italian cuisine. |
| Orecchiette (Gluten-Free) | Ear-shaped pasta made from alternative flours. |
| Orecchiette (Hand-Pressed) | Orecchiette specifically made with a thumb-pressed interior for an artisanal texture. |
| Orecchiette (Hand-Rolled) | The true artisan version, highlighting the hand-formed nature of the shape. |
| Orecchiette (Large Size) | A noticeably larger ear shape, capable of holding more sauce in the cup. |
| Orecchiette (Small/Pastina) | The smallest size of orecchiette, used in broths and dense soups. |
| Orecchiette (Spinach Dough) | Ear-shaped pasta infused with spinach, popular in traditional Puglian dishes. |
| Orecchiette (Tomato/Red) | Ear-shaped pasta infused with tomato puree for a mild flavor and color. |
| Orecchiette (Tricolor) | A mix of plain, spinach, and tomato orecchiette. |
| Orecchiette (Whole Wheat) | Ear-shaped pasta made from whole wheat flour, commonly paired with rustic vegetable and sausage sauces. |