Orecchiette is a hand-shaped pasta from Puglia in southern Italy. The names translates from Italian as ‘small ears’, which describes their form – small, curved shapes made using a butter knife then folded back over the thumb. It is traditionally served as Orecchiette con cime di rapa, a simple, light preparation with broccoli rabe, anchovies, extra virgin olive oil, garlic and chilli or red pepper flakes.

Thanks to its lack of eggs, orecchiette pasta is one of the few fresh pastas that is suitable for vegans.