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

Burnt Wheat Orecchiette Pasta

4.9 8 reviews

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.

Volume discounts

Quantity	Unit discount	You Save
2	8%	€0.54

€3.40

Tax included

Quantity

Available, ready to ship

Delivery in 24/48 hours Prepared within 24 working hours

Secure payments Card also without a PayPal account

Returns within 14 days Right of withdrawal, no reason needed

We answer you ourselves Write to us on WhatsApp · 338 859 1106

Data sheet

Manufacturer: Laterradipuglia Pasta
Reference: LTP-MNT-ORECCH-GRANOARSO
Origin area: Puglia
Formato: 500 gr
Allergens: Contains: GLUTEN (durum wheat, burnt wheat).
Ingredients: DURUM WHEAT semolina (Country of origin of the wheat: Italy, Country of milling of the wheat: Italy), BURNT WHEAT 16% (Country of origin of the wheat: Italy, Country of milling of the wheat: Italy), water.
Nutritional info: Average values per 100 g
Energy 1486 kJ / 355 kcal
Fat 1.6 g
– of which saturates 0.2 g
Carbohydrate 73 g
– of which sugars 2.1 g
Fibre 2.3 g
Protein 11 g
Salt 0.1 g
Cooking time: 11-12 minuts
Varietà di grano: burnt wheat
Tipologia di pasta: Orecchiette
Short production line / 0 Km: Si

Specific References

EAN13: 8053689162622

Description

🌾

Burnt Wheat Orecchiette

“The farmers' dark flour, in the pasta shape that stands for Puglia.”

Dried orecchiette made with burnt wheat flour (grano arso): dark colour, rustic texture and a toasted, slightly smoky flavour.

Grano arso Dried pasta 500 g pack

Orecchiette are perhaps the greatest symbol of Puglia's food tradition. In Puglia they are also called “strascinate”, from the gesture housewives used to make them by hand: with the thumb or a blunt knife they dragged a small piece of dough and then turned it over on itself. And in Puglia there is no Sunday without homemade pasta: if it's orecchiette, even better.

These are orecchiette in their oldest, most rustic version, made with burnt wheat. Grano arso flour gives the pasta its dark colour and a bold, toasted and slightly smoky flavour, with a rustic texture that stands up to the most flavourful sauces.

The story

What is grano arso, or burnt wheat?

Grano arso — literally “burnt wheat” — has humble origins. It comes from the ingenuity of Apulian farmers who, after the stubble was burnt, gathered the wheat grains left behind in the fields: a way to waste nothing and make the most of what there was.

Once ground, that grain gave a flour with a dark colour and an unmistakable flavour, with toasted, slightly smoky notes. It was used above all for pasta and bread, and it turned simple recipes into dishes with a rustic, authentic character.

Today burnt wheat is back on the table for exactly that reason: it is unique, and it brings back the flavours of the past. In orecchiette it serves up a piece of Apulian history and culture.

In the kitchen

How to serve burnt wheat orecchiette

🥬 With turnip tops The Apulian classic: with fresh turnip tops (cime di rapa), or with our turnip greens cream. If you can't find turnip tops, a good broccoli works well too.	🌶️ Garlic, oil and chilli Extra virgin olive oil, garlic and chilli: the simplest dressing, the one that lets the toasted flavour of the pasta speak.
🥦 With vegetables Hearty vegetable-based sauces, a perfect match for the dark colour and rustic taste of burnt wheat.	🥩 With ragù With a meat sauce such as ragù, for an Apulian Sunday lunch in its farmhouse version.

How it's made

How the pasta is made

Dried orecchiette are made in five stages, from choosing the raw materials to packing.

1	The raw materials The quality of the raw materials is crucial: the flours are checked before they go into production.
2	Hydration and dough The flours are mixed with cold water: a step that takes skill and experience to get the dough just right.
3	Kneading and extrusion The dough is worked further until it is smooth and elastic, then goes through the shaping machines and their dies, which give the pasta its form.
4	Drying Freshly shaped pasta is still moist and would not keep: it is dried gently, to preserve its qualities.
5	Resting and packing After drying, the pasta rests in a controlled environment to stabilise, and is then packed.

The die of a pasta machine, with freshly shaped pasta coming out, in close-up

Also try

The other orecchiette in our shop

🌾 Senatore Cappelli A heritage variety of durum wheat, grown in Puglia and Basilicata: low-yielding, but it makes a rustic, genuine and very tasty pasta. Try the Senatore Cappelli durum wheat orecchiette.	🌿 Barley In Salento barley flour was already used in the old days, by families who could not afford wheat flour. On its own it is hard to work, which is why it is often combined with wheat flour: a rustic, traditional flavour, in our barley orecchiette.
🍝 Semolina Durum wheat semolina is the classic flour of Apulian pasta: the dried semolina orecchiette, and the fresh handmade orecchiette.	🥖 Wholemeal Made with wholemeal durum wheat flour, for a different orecchiette again: the wholemeal durum wheat orecchiette.

Product sheet

At a glance

Product	Burnt wheat orecchiette (grano arso), dried pasta
Size	500 g pack
Flour	Made with burnt wheat flour
Colour and flavour	Dark; toasted and slightly smoky
Tradition	Apulian, from the farming world
Pairings	Turnip tops, vegetables, garlic oil and chilli, ragù

FAQ

Everything you want to know

What is grano arso?

Literally “burnt wheat”: originally, the grains Apulian farmers gathered in the fields after the stubble had been burnt. Ground, they give a dark flour with a toasted, slightly smoky flavour, used above all for pasta and bread.

Why are burnt wheat orecchiette dark?

The dark colour, like the toasted flavour, comes from the burnt wheat flour: it is its signature.

Are they fresh or dried pasta?

Dried, in a 500 g pack. If you are looking for fresh orecchiette, try our fresh handmade orecchiette.

How do you dress them?

With simple but flavourful dressings: turnip tops (or broccoli), vegetable sauces, extra virgin olive oil, garlic and chilli, or a meat ragù.

Why are they also called “strascinate” in Puglia?

Because of the gesture used to make them by hand: a small piece of dough is dragged with the thumb, or a blunt knife, and then turned over on itself.

🍝

The taste of the past, on today's plate

The dark flour of Apulian farmers and the shape of orecchiette: a drizzle of oil, garlic and chilli, or a plate of turnip tops, is all it takes to taste the difference.

💬 Write to us

Customer reviews

4.9

8 reviews

5 stars 7
4 stars 1
3 stars 0
2 stars 0
1 stars 0

January 27, 2026 in Italian

Ottimo prodotto, cottura piuttosto luna ma con buona tenuta. Buonissime!

Verified buyer

December 26, 2025 in Italian

Ottimo e molto buono. Lo consiglierei a tutti. Meglio di quello che pensavo

Verified buyer

January 13, 2025 in Italian

Non solo lo consiglio, ma lo raccomando caldamente! Ho usufruito del sito per un Pacco-da-giù per i miei suoceri lombardi e avevo inserito questo articolo: è stato largamente gradito e lodato!

Verified buyer