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Gragnano Orecchiette PastaGragnano Orecchiette Pasta

Orecchiette Pasta

Olive Points: 37pts

Price £3.75

Description

Weight: 500g

Bronze die cut, dried at low temperatures and made in Calabria, our Orecchiette not only taste better and retain all of their goodness when cooked, they also have plenty of surface area to absorb the flavour and liquid of the sauce with which it they are served.

Orecchiette, originally from Puglia are a round disk, slightly sunken in the middle, so called for the shape that recalls a small ear. Their cup-like interior is perfect for capturing chunky sauces and scooping up small vegetables such as peas.

Traditionally served with cime di rapa or broccoli with anchovies, orecchiette also go well with a tomato-based sauces  with or without miniature meatballs and/or a sprinkling of ricotta forte, a seasoned sheeps-milk variety of ricotta cheese.

 

Ingredients

Water, durum wheat semolina.

 

Our producer - Pasta Forte

Pasta Forte, a family-run company, based in Cosenza, Southern Italy makes artisanal pasta from the best selection of durum wheat semolina, using the bronze making procedure and a slow drying process at low temperature.
 The natural ingredients (water and durum wheat semolina), the quality control of the production process, and the handmade packing guarantee the respect for the antique techniques of the Italian tradition of handmade pasta manufacture.

Some cooking tips..

  • The amount of water should be estimated in proportion with the amount and type of pasta. Paccheri, for example need more water than Pennette. The ideal proportion is 5 litres for 500 grams of pasta. Water should be well salted but never add oil!
  • The shape of the pan is important too, so for spaghetti and long pasta a large tall pot which allows you to place the pasta in a horizontal position is needed. Our artisanal pasta does not need to be stirred too often during cooking. Because it is made with bronze drawing you can just stir it with a wooden spoon it at the beginning and then again later when it comes back to the boil.
  • The pasta draining must be very delicate: remove pasta from the water when it is on the hard side with a slotted wooden spoon or with a colander. It’s a good idea to retain a little of the cooking water to add to the sauce to flavour and thicken it a little. Finally, pasta which is on the hard side better preserves its nutritional values and just tastes better!
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