Discover Whole Wheat Orecchiette
Whole wheat orecchiette are truly delicious! On this page, LaTerradiPuglia offers excellent whole wheat orecchiette for online sale. Orecchiette is a type of traditional pasta from Apulian cuisine, recognizable by its small ear shape. The name "orecchiette" itself comes from the Italian word for "ear". This type of pasta, typically handmade, is created by shaping a small piece of dough with the thumb, forming a concave shape perfect for holding sauces.
A Classic of Apulian Cuisine
Orecchiette are particularly known for their combination with turnip greens, a simple but tasty dish that represents one of Apulia's most famous specialties. The traditional dough is made from durum wheat flour, water, and sometimes a pinch of salt. Their rough texture allows them to capture and hold sauces well, making them ideal also with other rich and flavorful sauces, such as meat ragù or tomato-based sauces.
The Whole Wheat Dough
The dough proposed on this page is instead made from whole durum wheat semolina. A dough that gives flavor and authenticity to the orecchiette. Whole wheat orecchiette not only maintain all the characteristics of traditional ones but also offer the benefits of whole wheat, rich in fiber and essential nutrients.
The Artisanal Tradition
Making orecchiette requires some manual skill and a lot of patience, making them a perfect example of Italian artisanal tradition. Every Apulian family has its own recipe and technique for making them, passed down from generation to generation. Therefore, orecchiette are not only a delicious dish but also a symbol of Apulia's culture and culinary history.
Orecchiette or Strascinate
Orecchiette originate from the ancient culinary tradition of Apulia. In Apulia, they are also called “strascinate” because traditionally, housewives drag them one by one on the pastry board with their thumb or using a special rounded-tip knife. Orecchiette are one of the most representative dishes of Apulian cuisine, but thanks to their goodness, they are loved throughout Italy. Their concave shape, smooth inside and grooved outside, makes them versatile and able to perfectly hold the sauce, making every dish unique and warm.
Perfect Condiments for Whole Wheat Orecchiette
To best enhance whole wheat orecchiette, it is essential to choose the right condiment. Among the main courses with orecchiette, the quick orecchiette recipes with fresh tomato sauce, or with sauces for fresh orecchiette made from seasonal vegetables stand out. If you prefer a stronger taste, the sauce for Apulian orecchiette with turnip greens or meat ragù is the ideal choice.
Tips for Quick Recipes
For those short on time, quick orecchiette recipes are a perfect solution. A sauce for fresh orecchiette made from cherry tomatoes and basil, or a condiment for orecchiette with broccoli and anchovies, can be prepared in a few minutes, offering a dish full of flavor and tradition.
Traditional Sauces
Among the most appreciated sauces for orecchiette, we find the orecchiette sauce alla crudaiola, with fresh tomatoes, mozzarella, and basil, and the classic sauce for orecchiette with turnip greens. These condiments for orecchiette not only enhance the pasta but also highlight the unique taste of whole wheat.
The whole wheat orecchiette from LaTerradiPuglia represent a healthy and tasty choice, perfect for those who want to bring the authentic flavors of Apulia to their table. Try them with your favorite sauces and discover how to dress orecchiette in new and creative ways.
What is the difference between wholemeal pasta and durum wheat pasta?
The main difference between wholemeal pasta and durum wheat pasta lies in the type of flour used for their production. Whole-wheat pasta is made with whole-wheat flour, which contains all parts of the wheat grain, including the bran, germ and endosperm. This gives wholemeal pasta a higher content of fibre, vitamins and minerals. In contrast, durum wheat pasta is made with refined durum wheat semolina, which has undergone a manufacturing process during which the bran and germ are removed, leaving mainly the endosperm. As a result, durum wheat pasta has a smoother texture and lower fiber content than wholemeal pasta.
Why is it better to eat wholemeal pasta?
It is best to eat wholemeal pasta for several health-related reasons. Wholemeal pasta is richer in fiber than refined durum wheat pasta, and this can promote better digestion and help maintain intestinal regularity. Additionally, fiber helps prolong feelings of satiety, which can help control appetite and prevent overeating. Whole grain pasta also contains a higher amount of B vitamins and minerals such as iron, magnesium and zinc, which are essential for various bodily functions. Additionally, consuming whole foods has been associated with a reduced risk of chronic diseases, such as type 2 diabetes and cardiovascular disease. Therefore, choosing wholemeal pasta can bring significant nutritional benefits and improve overall well-being.
