Made in Puglia from durum wheat flour, Orecchiette has rough texture, which provides a good surface for sauce to cling to. This durum wheat pasta gets its name because its shape resembles little ears. Good with rich tomato sauces or served with broccoli and seafood.
Durum wheat semolina.
Allergy advice: for allergens, see ingredients in bold. Made in an environment where eggs, fish, celery & molluscs are used.
Store in a cool, dry place.
How to use
Cook for 12-13 minutes in a large pan of salted, boiling water.
Ideal with tomato or vegetable sauce. Traditionally served with broccoli or seafood sauce.
Puglia is a region of Italy on the southern coast, known as the ‘heel’ of the ‘boot’ of Italy. Visitors can enjoy a piece of everything in Puglia from the Baroque streets in ‘The Florence in the South’ Lecce. To the largest coastline in Italy that holds a variety seafood. Or the unique stone-built hobbit style Trullo huts in Alberobello. This is all dominated by the regions most treasured source of income, olives. Puglia produces 40% of Italy’s olive oil making it one of the largest in the world. This oil is used on pastas that are native to the region such as Orechiette ‘Little Ears’ which get their name from their distinctive shape that looks like a small ear. Orechiette is used in dishes such as orecchiette alle cime di rapa, a simple broccoli stem pasta that combines olive oil, pecorino and broccoli.