Orecchiette, literally translated as "little ears" in Italian, have a slightly rough and very satisfying texture that makes them a perfect match for rapini and sausages, as they are traditionally eaten in Naples. Carefully crafted for you by the Gentile brand pasta makers, who still today preserve ancient methods of production, using an exclusively Italian wheat from the uncontaminated hills of Basilicata.
Italian durum wheat semolina, water
In a big pot with lots of boiling water and salt, add the orecchiette napoletane for 16 minutes. Visit our recipe blog and follow us on social media to get the week's latest recipes using Italy's unique ingredients.
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