Categories: Pasta , Regional shapes

Orecchiette are a distinctive Puglian type of pasta; shaped roughly like small ears - hence the name (orecchio; ear, orecchiette; little ears). They’re about 3/4 of an inch across, slightly domed and their centres are thinner than their rims - a characteristic that gives them an interestingly variable texture; soft in the middle and somewhat more chewy on the outside. The typical regional recipe combines orecchiette with “Cime di rapa” - a variety of broccoli from Puglia, but it’s also ideal for tomato and vegetable based sauces.

How to use:
Bring a large saucepan of water to the boil, add salt and the pasta. Cook the pasta, drain and dress with one of our delicious sauces or pesto's. Cooking time: 12-15 mins.

Durum wheat semolina, water

500g Plastic Bag

Be the first to write a review
FREE SHIPPING for orders over 40 €

In order for this site to work properly, and in order to evaluate and improve the site we need to store small files (called cookies) on your computer. Over 90% of all websites do this, however, since the 25th of May 2011 we are required by EU regulations to obtain your consent first. What do you say? More info.

That's fine