Bronze die cut, dried at low temperatures and made exclusively from Italian wheat grown between Puglia & Basilicata, 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.
Cooking time: 11 minutes.
Why we love Pasta Raguso:
- Good to eat even without sauce!
- Zero km supply chain
- Zero waste
- Zero pesticides
- Made from only local wheat
Water, durum wheat semolina.
The Raguso family have been farmers for generations, sowing and cultivating wheat on their land in Puglia and Basilicata, two areas particularly suited for the best Italian wheat.
Their farm is modern and organized with production cycles with low environmental impact: Each process is carefully controlled: sowing, cultivation, harvesting, storage, grinding, production and packaging of pasta. The family use artisanal methods processing and drying the pasta in a natural way to protect its organoleptic properties.
The supply chain is short and “zero km”, the production waste of wheat is reused as feed (zero pesticides), and packaging is produced from recyclable paper.
They use the stables - where the animals that feed in fallow fields live - to produce biomass. Our pellets are self-produced, starting from pruning residues, ensuring a functional reuse of wood waste. Our goal for 2022 is to accurately quantify the carbon footprint of each single pack of pasta, trying more and more to aim for zero.