Wheat orecchiette

4.9 13 reviews

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.

Volume discounts

Quantity	Unit discount	You Save
2	8%	€0.51

€3.20

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-GRANO
Origin area: Puglia
Formato: 500 gr
Allergens: Contains: GLUTEN (durum wheat).
Ingredients: DURUM WHEAT semolina 50% (Country of origin of the wheat: Italy, Country of milling of the wheat: Italy), wholemeal DURUM WHEAT semolina 50% (Country of origin of the wheat: Italy, Country of milling of the wheat: Italy), water.
Nutritional info: Average values per 100 g
Energy 1502.3 kJ / 354 kcal
Fat 1.8 g
– of which saturates 0.6 g
Carbohydrate 71.5 g
– of which sugars 3 g
Fibre 1.6 g
Protein 12.2 g
Salt 0.1 g
Cooking time: 11-12 minuts
Varietà di grano: durum wheat
Tipologia di pasta: Orecchiette
Short production line / 0 Km: Si

Specific References

EAN13: 8053689162516

Description

🌾

Whole Wheat Orecchiette

“Puglia's little ears, made with the whole wheat grain.”

Dried orecchiette made with whole durum wheat semolina: smooth inside, rough outside, and a little hollow that catches every sauce.

Whole durum wheat Dried pasta 500 g pack

Orecchiette are the traditional pasta of Puglia, easy to recognise by their shape of a little ear — which is exactly what the Italian name means. Made by hand, each one starts as a small piece of dough pressed with the thumb into a hollow that holds sauces perfectly. The traditional dough is simple: durum wheat flour, water and sometimes a pinch of salt.

These are orecchiette in their whole wheat version, made with whole durum wheat semolina. They keep everything that makes orecchiette special — the cupped shape, the rough surface that grips the sauce — and add the full flavour of whole wheat.

The tradition

Orecchiette or «strascinate»

Orecchiette come from Puglia's ancient culinary tradition. There they are also called «strascinate» (“dragged”), because home cooks drag them one by one across the pastry board with the thumb or with a special round-tipped knife. The result is a shape that is smooth inside and ridged outside, and it makes every dish full of flavour.

Making them by hand takes skill and a lot of patience. Every family in Puglia has its own recipe and technique, handed down from generation to generation: orecchiette are not just a dish but a piece of the region's culture and history, now loved all over Italy.

In the kitchen

How to dress whole wheat orecchiette

🥬 With turnip greens Puglia's most famous dish, simple and full of flavour: with fresh turnip greens (cime di rapa), or with our turnip greens cream.	🍅 Alla crudaiola With fresh tomatoes, mozzarella and basil: one of the best-loved orecchiette sauces, perfect in summer.
🥩 With meat ragù For a bolder taste, a meat ragù or a rich, full-flavoured tomato sauce.	🥦 With seasonal vegetables Vegetable-based sauces, depending on what the garden offers: the hollow of the orecchiette gathers them all.

⏱️	When time is short: a sauce of cherry tomatoes and basil, or a dressing of broccoli and anchovies. Both are ready in a few minutes and bring all the flavour of tradition to the table.

The wheat

What is the difference between whole wheat pasta and durum wheat pasta?

The difference lies in the flour. Whole wheat pasta is made with whole wheat flour, which contains every part of the wheat grain: the bran, the germ and the endosperm.

Classic durum wheat pasta is made with refined semolina instead: during milling the bran and the germ are removed and mainly the endosperm remains. That is why it has a smoother texture, while whole wheat pasta is more rustic.

How it is made

From semolina to pasta

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

1	The raw material The quality of the durum wheat semolina is decisive: it is checked before it goes into production.
2	Hydration and kneading The semolina is kneaded with cold water: a step that takes skill and experience to get the dough right.
3	Working and shaping The dough is worked further until it is smooth and elastic, then goes into the shaping machines, whose dies give the pasta its form.
4	Drying Freshly shaped pasta is still moist and would not keep: it has to be 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.

Also worth trying

Our other orecchiette

🍝 Semolina The classic flour of Apulian pasta: dried semolina orecchiette and fresh handmade orecchiette.	🌾 Senatore Cappelli A heritage variety of durum wheat, in the Senatore Cappelli durum wheat orecchiette.
🔥 Grano arso The dark flour of the peasant tradition, with a toasted flavour: burnt wheat orecchiette.	🌿 Barley A rustic, traditional flavour, in the barley orecchiette.

Product sheet

At a glance

Product	Whole durum wheat orecchiette, dried pasta
Pack	500 g
Flour	Whole durum wheat semolina
Shape	Cupped, smooth inside and rough outside
Tradition	Puglia
Pairings	Turnip greens, crudaiola, ragù, seasonal vegetables

FAQ

Everything you want to know

Where does the name «orecchiette» come from?

From their shape: in Italian it means “little ears”. A small piece of dough is pressed with the thumb into a hollow.

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 whole wheat orecchiette?

Just like classic orecchiette: with turnip greens, alla crudaiola with fresh tomatoes, mozzarella and basil, with a meat ragù, with seasonal vegetables, or quickly with cherry tomatoes and basil or broccoli and anchovies.

How are they different from semolina orecchiette?

The flour: here it is whole durum wheat semolina, which contains the whole grain, bran and germ included. The pasta has a more rustic texture. The classic ones are our semolina orecchiette.