Orecchiette (or "little ear) are a traditional pasta of Apulia in Southern Italy. These are typically served with tomato sauce or alle cime di rapa, with broccoli rabe. Soft, slightly chewy, and the perfect way to mix up any pasta dish.
Agrigio Orecchiette is made from Senatore Capelli Durum Wheat flour, grown in Puglia by Giogio, who inherited the family business in the 1960s.
500 gr (1.1 lbs)