Organic ''Orecchiette'' Durum Wheat Pasta

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  • $62.58
    Unit price$4.47 per 500g
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Category: Pasta

Expected Shelf Life:

Country of Origin: Italy

Characteristics & Certifications:

Kosher Organic Vegan


Our organic ''Orecchiette'' durum wheat pasta is made in Italy for the most authentic taste. Durum wheat is the best wheat for pasta making.

 

What are your different types of pasta?

  • Fusilli Paesani:
    • Region: Southern Italy
    • Made by wrapping strips of pasta around a thin rod and allowing it to dry out. The result is a spiral shape that resembles a spring or a corkscrew.
  • Linguine:
    • Region: Genoa & Liguria (northern Italy)
    • This long, thin, flat noodle resembles a flattened spaghetti. Because it comes from the coast, linguine is often paired with seafood, particularly clams. The name means ''little tongues''
  • Orecchiette:
    • Region: Puglia (southern Italy)
    • Orecchiette means “little ears”. It is shaped like a cup or a small bowl, which catches the sauce. One of the most popular ways to serve orecchiette is with broccoli rabe and sausage.
  • Penne Rigate:
    • Region: Liguria (northern Italy)
    • Penne means quill or feather, perhaps due to the slated ends of this ridged, tube-shaped pasta. Though penne originated in Liguria, one of the most beloved recipes for penne, called arrabbiata, comes from Rome. Arrabbiata, meaning “angry,” is a spicy red sauce made with tomatoes, chili peppers, and garlic.
    • Penne Rigate is slightly shorter than Penne Ziti and is more rigid when cooked than Penne Ziti.
  • Penne Ziti:
    • Region: Liguria (northern Italy)
    • Penne means quill or feather, perhaps due to the slated ends of this ridged, tube-shaped pasta. Though penne originated in Liguria, one of the most beloved recipes for penne, called arrabbiata, comes from Rome. Arrabbiata, meaning “angry,” is a spicy red sauce made with tomatoes, chili peppers, and garlic.
    • Penne Ziti is slightly longer than Penne Rigate is consistently smooth in texture. When cooked, it tends to turn soft and buttery, whereas penne retains more of its rigidity.
  • Raschiatelli (Cavatelli):
    • Region: Puglia (southern Italy)
    • It has an elongated shape with an opening in the middle. It’s made by pressing a finger into the center of each piece of dough. The final result is a pasta that looks like a shell or a hot dog bun. The traditional Cavatelli is served with pork sausage ragu. This is a hearty substantial sauce based on pork ribs, sausages, and tomato pulp.
  • Rigatoni:
    • Region: Rome (central Italy)
    • The name for these short tubes of pasta comes from the word rigato, which means “ridged.” Though rigatoni is generally bigger than penne (and doesn’t have the curved ends) it can be cut in a variety of diameters.
  • Spaghetti:
    • Region: Disputed (Sicily or Abruzzo)
    • Spaghetti might be the most popular, and best known, style of pasta, and it's also one of the oldest. One cultural survey of Sicily from around 1154 mentions a precursor to spaghetti, dried strands of dough made from wheat flour, being exported to other regions of Italy. Another version called spaghetti alla chitarra originated in Abruzzo, where it was first made using a tool similar to a guitar (chitarra means guitar). The dough was placed on the chitarra then pushed through so that the strings cut the sheet of dough into strips.
  • Strascinati:
    • Region: Basilicata & Puglia (southern Italy)
    • Strascinati are very similar to orecchiette, just larger. Their name is derived from the verb strascinare, meaning to pull, because they are traditionally made by pulling small chunks of pasta dough over the baking boards (grooved boards are used for the ridged version of this pasta). Strascinati can be paired with simple tomato sauces and classic ragùs, or it can simply be flavored with fried breadcrumbs, anchovies, and peperoni cruschi.
  • Strozzapreti:
    • Region: Emilia Romagna (northern Italy)
    • The name for these short twists translates as ''priest strangler''. Inspired by the legend that greedy priests would eat the strozzapreti, given to them by locals, so quickly that they might choke on it. Serve with light, smooth sauces that will cling to the twists, pesto would work well.
  • Trofie:
    • Region: Liguria (northern Italy)
    • These small, rolled pasta shapes are traditionally served the Genovese way with pesto, green beans and potatoes.

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