Orecchiette, derived from the Italian word "orecchia" meaning "ear," are a type of pasta native to the Apulia region of Italy. The name is inspired by their ear-like shape.

An orecchietta is shaped like a small dome, with a thinner center and a thicker edge, and has a rough texture. Like other pasta varieties, orecchiette are made from durum wheat and water. In traditional Southern Italian cuisine, the dough is rolled out and cut into small cubes. Each cube is pressed with a knife and dragged across the board to curl it into a cavatello shape. The shape is then flipped over the thumb.

The classic Apulian dish is orecchiette alle cime di rapa, which pairs the pasta with rapini, also known as turnip tops. Alternatives like broccoli or cauliflower are also commonly used. Additionally, orecchiette are often served with tomato sauce (al sugo), sometimes accompanied by miniature meatballs or a sprinkle of ricotta.

This orecchiette from Pastificio Fiorillo is made exclusively with Italian bronze-drawn durum wheat semolina, undergoes slow drying to preserve its taste, nutrition, and health benefits, making it ideal for complementing any type of sauce.

Ingredients: durum wheat semolina, water.