Which pasta shape has a name meaning “little ears” in Italian?

Orecchiette is the pasta shape whose Italian name means “little ears.”

The name comes from the pasta’s small, round shape with a central depression, which resembles an ear. Orecchiette is most strongly associated with Apulia, or Puglia, in southeastern Italy, where it is traditionally made by pressing and dragging small pieces of durum-wheat dough with a knife or fingertip.

The concave shape is useful in cooking because it holds sauces, vegetables and small ingredients. One of the best-known pairings is orecchiette con cime di rapa, made with broccoli rabe, garlic, olive oil and often anchovy. The dish is considered a signature of Apulian cuisine.

Orecchiette are usually ridged on the rougher outer side and smoother inside, although handmade examples vary. They are distinct from conchiglie, another bowl-like pasta whose name refers to shells rather than ears.