Orecchiette, named after the Italian word "orecchia" for "ear," is a pasta type originating from Italy's Apulia region, inspired by its distinctive ear-like shape.

Each orecchietta has a small, dome-like form with a thinner center and thicker edge, giving it a unique rough texture. Made from durum wheat and water, traditional preparation in Southern Italy involves rolling the dough, cutting it into small cubes, then pressing and dragging each piece with a knife to create a cavatello-like curl before flipping it over the thumb.

A classic Apulian pairing is orecchiette alle cime di rapa, with rapini (or turnip tops). Variants use broccoli or cauliflower. The pasta is also enjoyed with tomato sauce (al sugo), often accompanied by tiny meatballs or a sprinkle of ricotta.

This orecchiette from Pastificio Fiorillo is crafted solely from Italian bronze-drawn durum wheat semolina and undergoes slow drying, which helps retain its flavor, nutrients, and health benefits, making it an excellent base for any sauce.

Ingredients: durum wheat semolina, water.

Net weight: 500 g