Orecchiette "Pugliesi" - Italian durum wheat semolina pasta with burnt wheat flour

The orecchiette are the pasta of Apulia region par excellence and their name comes from their characteristic shape of small ears.

The orecchiette with burnt wheat flour are made with Italian durum wheat semolina and 20% of toasted wheat; with their rough texture and smoky taste, they truly represent all the typical and traditional flavors of the Apulia region.

What in the past was considered a peasant dish - in fact, farmers used to prepare them with the grains that remained in the fields after burning the stubble at the end of the harvest - is now an ingredient for real experts and able to intensify any sauce, which is captured by the porous texture of the pasta and released back to the palate in all its intensity.

They are excellent with any sauce, and we recommend you to try orecchiette pasta with burnt wheat and a seafood white sauce.

INGREDIENTS: Italian durum wheat semolina, 20% burnt wheat, water.