Semolina orecchiette

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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.

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Data sheet

Manufacturer: Laterradipuglia Pasta
Reference: LTP-MNT-ORECCH-SEMOLA
Origin area: Puglia
Formato: 500 gr
Allergens: Contains: GLUTEN (durum wheat).
Ingredients: DURUM WHEAT semolina (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: Grain semolina
Tipologia di pasta: Orecchiette
Short production line / 0 Km: Si

Specific References

EAN13: 8053689162493

Description

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Semolina Orecchiette

“The little ear of Puglia, queen of first courses.”

Dried orecchiette made with durum wheat semolina: the classic shape of Puglian pasta, with a little hollow that gathers every sauce.

Durum wheat semolina Dried pasta 500 g pack

Orecchiette are one of the most representative pasta shapes of Puglian cuisine, loved for their unique shape and for the way they bring out any sauce. The name comes from the shape itself, which looks like a little ear. The traditional recipe is simple: durum wheat semolina and water.

These are the classic orecchiette, dried, made with durum wheat semolina. Semolina gives the pasta a rough texture that holds sauces well, and the cupped shape gathers them down to the last bite.

In the kitchen

How to serve orecchiette

🥬 With turnip tops The most famous first course of Puglia: pasta with turnip tops (cime di rapa), garlic, extra virgin olive oil and anchovies. If you can't find turnip tops, broccoli work too; or try the turnip tops cream.	🥩 With meat ragù Orecchiette with ragù are a Sunday classic: rich and full of flavour, with a slow-cooked meat sauce.
🍅 With tomato With a simple tomato sauce, perhaps finished with grated pecorino or another local cheese.	🥦 With vegetables With a vegetable-based sauce: the hollow of the orecchiette gathers it all.

The tradition

How orecchiette are made by hand

Made at home, orecchiette take skill and patience. The dough of durum wheat semolina and water is kneaded for a long time, until it becomes elastic and firm; then it is divided into small pieces, which are shaped with the thumb or a knife, pressing and dragging them across the pastry board.

That gesture creates the typical rough surface, and it is why in Puglia orecchiette are also called «strascinate» (dragged). A technique handed down from generation to generation: in Puglia there is no Sunday without homemade pasta, and if it's orecchiette, even better.

The history

Where do orecchiette come from?

Orecchiette have ancient origins and are typical of Puglia, in particular of the Bari area. The first records date back to the Middle Ages.

There are two theories about how they were born. According to one, they were brought by the Normans during their rule in southern Italy, inspired by a similar pasta made in Provence. According to the other, orecchiette evolved from the typical pastas of southern Italy, made with simple, local ingredients.

Other shapes

Orecchiette, strascinati and other Puglian pasta

The difference between orecchiette and strascinati lies in the shape and in how they are made. Orecchiette are small and cupped, with a rough surface. Strascinati, typical of Puglia and Basilicata, are made in a similar way but are larger, with a longer, more irregular shape; their name also comes from the verb «strascinare», to drag, the movement used to shape the dough.

Puglian tradition also has cavatelli, with a hollow inside for thick sauces, maccheroni and tria, the pasta of «tria e ceci», an old recipe from Salento loved all over the region: fried pasta served with chickpeas. Other Sunday first courses are the Puglian lasagna, with little meatballs and cheese, and cavatelli and strascinati with fish or pulse sauces.

How it's made

How dried pasta is made

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 just right.
3	Mixing and shaping The dough is worked further until it is smooth and elastic, then goes into the shaping machines with their dies, which 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 try

The other orecchiette in our shop

🥖 Fresh If you're looking for fresh pasta, try the fresh handmade orecchiette.	🌾 Whole wheat and Senatore Cappelli The whole wheat orecchiette and the Senatore Cappelli wheat orecchiette.
🔥 Burnt wheat The dark flour of peasant tradition, with a toasted flavour: the burnt wheat orecchiette.	🌿 Barley A rustic, traditional flavour in the barley orecchiette.

🎁	These orecchiette also come in the recipe box with turnip tops cream and in the mini kits orecchiette with tomato and orecchiette with turnip tops: the pasta and its sauce, together.

Product details

At a glance

Product	Semolina orecchiette, dried pasta
Size	500 g pack
Flour	Durum wheat semolina
Shape	Cupped, with a rough surface
Tradition	Puglia
Pairings	Turnip tops, meat ragù, tomato, vegetables, pecorino

FAQ

Everything you want to know

Is this fresh or dried pasta?

Dried, in a 500 g pack. If you're looking for fresh orecchiette, there are the fresh handmade orecchiette.

Where does the name «orecchiette» come from?

From their shape, which looks like a little ear: a small piece of dough pressed and dragged with the thumb until it becomes a hollow.

What is the most famous recipe?

Orecchiette with turnip tops, dressed with garlic, extra virgin olive oil and anchovies. Broccoli can be used instead of turnip tops.

What is the difference between orecchiette and strascinati?

The shape: strascinati are made with a similar gesture, but they are larger, longer and more irregular.

How do they differ from the other orecchiette in the shop?

The flour. These are the classic ones, made with durum wheat semolina; the others are made with whole wheat, Senatore Cappelli, burnt wheat and barley.

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