Orecchiette is most commonly served with a pasta sauce, vegetables or a simple olive oil and garlic mixture. It is also popularly used in pasta salads and casseroles.
Orecchiette pasta has been a staple of Italian cuisine for centuries. The pasta's name literally means "little ears" in Italian, due to its distinctive shape. It is usually made with durum wheat semolina and water, although some variations include other ingredients like eggs or oil. The pasta's origins can be traced back to the southern Italian regions of Apulia and Campania.
We use premium bronze casts to impart to our pasta a lovely porous texture, to which sauces stick more easily. To achieve a classic al dente consistency, our artisanal pasta undergoes a slow drying process at 30°C for 12 to 20 hours, depending on thickness. This ensures the centre of the pasta stays firmer and doesn’t cook as much once plunged into boiling water. Thanks to this consistency, your pasta dishes will be a success, every time.
Origin: Montoggio, Liguria, Italy.
Ingredients: Durum wheat semolina. Contains: Wheat. May contain: Tree nuts (chestnuts).
