Orecchiette a type of pasta native to Apulia, whose shape resembles a small ear (in Italian, “ear” is orecchio). In the Taranto area it is still called by the synonym chiancarelle. An orecchietta is about 3/4 of an inch in size and looks like a small white dome with a thinner center than edge and a rough surface. A different, non-domed version is called strascinate. Like most pasta, all versions of orecchiette are made with only hard wheat flour, water and salt.
Net Weight: 500g
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