Orecchiette is no ordinary pasta! These dome-shaped pasta pieces have a rough surface, acting as perfect little bowls for sauce. Unlike other pastas, Orecchiette have thick, hard edges when cooked and a slightly chewy texture. The trick is to catch it while it is al dente, to make your maestro quality pasta recipes sing.

From dough to drying, our pastificio is based in Bari, Puglia, at the heel of Italy, famous for a panorama of blue skies and sun-scorched wheat fields. It’s all about slow proofing of the dough, shaping with traditional bronze plates and extra slow drying. The drying is where most makers speed up but that’s where we slow down because good things take time.

Boil plenty of water in a pot, add a good pinch of sea salt, stir in pasta, cook for 8 minutes. (Al dente is recommended) Test doneness slightly before time ends. Drain in colander and serve with your favourite sauce.

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500g

bag in a box, widely recyclable

Organic Orecchiette Pasta