Pasta/Noodles ﾖ Not Ready to Eat (Shelf Stable)
Orecchiette (little ears), also known as "strascicati", are a typical pasta shape from the Apulia culinary tradition. The shape is a round disc with a slight indent in the centre. In the culinary tradition of Apulia of home-made pasta, orecchiette were made with white flour, durum wheat semolina and water. After the pasta dough had been cut into small pieces, it was "dragged" ("strascicati" in Italian) with the tip of a knife to create a sort of small shell, then pulled back with the tip of the thumb. In traditional Apulia cooking, orecchiette are cooked in boiling water with broccoli or potatoes and served with a tomato sauce and sheep's cheese, or with garlic and Oil This pasta is also known as "Recchie" and is served with vegetable ragu, or lamb and ricotta ragu. Available in 1 e 5 lb. ﾕ Cooking time: 11 min - Al dente: 9 min

Ingredients: Durum Wheat Semolina, Vitamins (niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Iron (ferrous Lactate). Contains Wheat. May Contain Soy.

Allergens: Not Available

Storage: STORE AWAY FROM HEAT, HUMIDITY AND DIRECT SUNLIGHT

• SLOW DRYING We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta.
• COARSE-GRAIN SEMOLINA We use only ﾓcoarseﾔ-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always ﾓal denteﾔ.
• COLD MAJELLA MOUNTAIN WATER We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59ﾰ F ensuring perfect firmness when cooked.
• BRONZE-DRAWN TEXTURE We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.