Apulian artisan pasta: orecchiette and sagne

Handmade Wheat Flour Orecchiette Pasta 500gr

(9)

Fresh orecchiette made from durum wheat semolina, handmade by a small artisan pasta maker in Salento with local flours from a short supply chain. Packed in a protective atmosphere, in a 500 g bag: in the fridge they keep for about 30 days.

€5.20

Available quantity: 91

Semolina orecchiette

(16)

Dried orecchiette made with durum wheat semolina, the signature pasta of Puglia: a rough surface and a cupped shape that hold every sauce. In a 500 g pack, to try with turnip tops, a meat ragù or a simple tomato sauce.

€3.20

Available quantity: 22

Olive leaf pasta from Puglia, durum wheat semolina, 500 g

Semolina olive leaves

(3)

Olive leaves (foglie d'ulivo) are a typical pasta from Puglia, shaped like the leaf of an olive tree: dry pasta made from durum wheat semolina and spinach, in a 500 g pack. Their rough surface holds the sauce well, from fresh tomato to seafood.

€3.40

Available quantity: 18

Semolina Maccheroni from Puglia (Minchiareddhi), 500 g

Semolina macaroni

(2)

Salento's maccheroni, the «minchiareddhi», in their classic durum wheat semolina version: dried pasta in a 500 g pack. Tradition calls for a good tomato sauce and a pinch of ricotta schianta.

€3.20

Available quantity: 16

Senatore Cappelli Durum Wheat orecchiette

(12)

Dried orecchiette made with Senatore Cappelli wheat, an ancient durum wheat variety rediscovered in recent years: the best-loved shape of Puglian pasta, with a rustic flavour. In a 500 g pack, perfect with turnip tops, garlic, extra virgin olive oil and chilli.

€3.60

Available quantity: 13

Maritati Pasta from Puglia: Whole Wheat Orecchiette & Maccheroni

Maritati of wheat

(6)

Maritati are orecchiette and maccheroni together, in the same pack: one of the most characteristic pastas of Puglia, here in whole durum wheat, dried, in a 500 g pack. Perfect with meat sauce and pecorino, or with tomato and cacioricotta.

€3.20

Available quantity: 13

Whole Wheat Maccheroni from Puglia (Minchiareddhi), 500 g

Wheat macaroni

(5)

Salento's maccheroni, the «minchiareddhi», in a whole durum wheat version: dried pasta in a 500 g pack. Tradition calls for a good tomato sauce and a pinch of ricotta schianta.

€3.20

Available quantity: 13

Semolina sagne ncannulate

(11)

Sagne ncannulate are the twisted pasta of the Salento tradition, here in their classic version made with durum wheat semolina from Puglia, dried, in a 400 g pack. Their hearty texture and spirals hold the sauce well.

€4.00

Available quantity: 12

Barley Orecchiette

(9)

Dried orecchiette made with barley flour and durum wheat semolina: Puglia's signature pasta with the rustic flavour of barley, as it was made in the humblest homes of Salento. In a 500 g pack, to try with turnip greens, broccoli or a meat ragù.

€3.40

Available quantity: 12

Wheat orecchiette

(13)

Dried orecchiette made with whole durum wheat semolina: Puglia's signature pasta in a whole wheat version, with a rough surface and a little cup that holds the sauce. In a 500 g pack, perfect with turnip greens, fresh tomatoes or a meat ragù.

€3.20

Available quantity: 11

Barley Maccheroni from Salento (Minchiareddhi), 500 g

Barley macaroni

(10)

Salento's maccheroni, the «minchiareddhi», made with the barley flour of peasant cooking: dried pasta in a 500 g pack, with a rustic, traditional flavour. Dress them with a good tomato sauce and a pinch of ricotta schianta.

€3.40

Available quantity: 10

Barley sagne ncannulate, twisted pasta from Salento, 400 g

Sagne ncannulate of barley

(9)

Sagne ncannulate are the twisted pasta of Salento's tradition, here made with barley flour, dried, in a 400 g pack. The spirals hold the sauce well: perfect with tomato and ricotta forte, or with meat sauce and meatballs.

€4.00

Available quantity: 10

Sagne ncannulate, whole wheat twisted pasta from Salento, 400 g

Sagne ncannulate of wheat

(4)

Sagne ncannulate are the twisted pasta of the Salento tradition, here in their whole wheat version, dried, in a 400 g pack. The spirals hold the sauce well: perfect with a meat ragù or with fresh tomato and basil.

€4.00

Available quantity: 10

Maritati Pasta from Puglia: Semolina Orecchiette & Maccheroni

Maritati of semolina

(8)

Maritati are orecchiette and maccheroni together, in the same pack: a typical pasta from Puglia, here in the classic durum wheat semolina version, dried, in a 500 g pack. Perfect with meat sauce and pecorino, or with tomato and cacioricotta.

€3.20

Available quantity: 9

Burnt Wheat Orecchiette (Grano Arso) from Puglia, 500 g

Burnt Wheat Orecchiette Pasta

(8)

Dried orecchiette made with grano arso — burnt wheat flour, the dark flour of Puglia's farming tradition: brown colour, toasted and slightly smoky flavour. In a 500 g pack, perfect with turnip tops, vegetables or simply garlic, olive oil and chilli.

€3.40

Available quantity: 9

Barley Maritati: Orecchiette & Maccheroni from Puglia, 500 g

Maritati of barley

(3)

Maritati are orecchiette and maccheroni together, two traditional pasta shapes from Puglia in the same pack: here made with barley flour, the flour of Salento's humble families. Dried pasta in a 500 g pack, with a rustic flavour, to serve with meat sauce and pecorino or tomato and cacioricotta.

€3.40

Available quantity: 8

The shapes and what they are for

Orecchiette are made for turnip tops: the hollow catches the greens and the oil, the rim stays al dente. With tomato and ricotta forte they make the Salento Sunday dish. Maritati — "married", because they join two shapes, like a couple — go with meat sauces. Sagne 'ncannulate, ribbons rolled by hand, take thick sauces and ragù. Maccheroni handle anything, and olive leaves suit vegetables and fish: the shape makes them look like what surrounds them.

The grains

Semolina from durum wheat is the classic base. Barley gives a darker, more rustic pasta with a character of its own. Wholemeal durum wheat holds more fibre and stands up to robust sauces. Senatore Cappelli is an old wheat, less productive and dearer, with a fuller flavour. Burnt wheat comes from a true story: flour from the ears left charred after the harvest, which labourers gathered in the fields. Today it is toasted on purpose, and gives the pasta a smoky taste like nothing else.

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Pasta

The shapes and what they are for

The grains

Cooking it

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Pasta

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