Orecchiette are an old loved pasta format in italy that is still to be fully discovered abroad: this regional italian product typical of the Apulian tradition is at the heart of many family recipes.
HOW TO USE IT
Boil abundant water, add salt, then throw the Orecchiette in and cook for 15 minutes (al dente). Taste for texture before draining, then throw in a pan with your favourite sauce, toss at high heat.
Orecchiette should be tried with meatballs and tomato sauce, or -a local well kept secret of the apulian tradition- with sausage and friarielli (a type of wild broccoli)
WHY WE LOVE IT
The patient craftsmanship that is used to produce this pasta with 100% Italian raw material, bronze machinery and slow drying techniques fills us with awe! The result is a truly unique product that exhibits extraordinary lightness and digestibility.
Durum wheat semolina, water (allergens in bold).
When Pietro and Francesco founded Filotea in 2005, they in mind there was a clear goal to produce one of the finest pasta in the world. After 15 years their small company in the heart of the Marche region is still conducting business with the same passion and love for the Italian traditions.