Orecchiette meaning "little ears," is the most famous pasta from Puglia. Made by pressing the dough with the thumb, this pasta is also known as Orecchie di Prete in Abruzzo, meaning "the ears of the priest."
Traditionally served alla Pugliese (with broccoli rabe, sausage, and garlic) or with a hearty meat ragù so that the sauce is cupped in the dumplings. Also wonderful in pasta salads.
Cooking Time: 12-15 minutes.
Bulk size packed in 1 kg bags.
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