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Orecchiette meaning “little ears,” is the most famous pasta from Puglia. Done by pressing the dough with the thumb, this pasta is also known as Orecchie di Prete in Abruzzo, meaning “the ears of the priest.”
Traditionally served alla Pugliese (with brocoli rabe, sausage and garlic) or with a hearty meat ragu so that the sauce is cupped in the dumplings. Also wonderful in pasta salads.
8.8 oz.

durum wheat semolina, water


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