Created in Puglia, the bronze die extruded Orecchiette di Grano Arso from the Agricola del Sole is made with grano arso, or burnt grain or the grains that were left over after farmers burned the fields to fertilize the soil for the new planting. While the methods have changed – bakers and pasta makers toast the flour themselves – the tradition of using burnt wheat is alive today, giving us this smoky, nutty pasta.
Distinguished by its original concave shape, Orecchiette pasta is ideal for any type of sauces. By selecting them, you have selected one of the pillars of traditional Pugliese cuisine.
Serve them with the sauce you prefer, or prepare them in the traditional way, pairing them with sautéed broccoli rape and if you like, add some chili pepper. Don't forget to use an excellent Extra Virgin Olive Oil from Puglia for this recipe!