Orechiette original Italian wheat pasta 500 gr

Orechiette original Italian pasta pulled through bronze mould. Typical pasta shape from Apulia. Made from 100% Italian durum wheat. Handmade durum wheat Orechiette from original Italian durum wheat. 

Origin: Italy

Pasta shape: Orechiette (small ears)

Orecchiette is a type of pasta typical for the regions of Puglia and Basilicata, which is roughly shaped like little ears, hence the name. The pasta is uniform in colour, it has excellent cooking strength, great taste and a nice firm texture. Seasoned with oil and cheese or with a simple fresh tomato sauce, this Italian pasta will not disappoint!

The wheat: 100% Italian: synonymous with absolute traceability and safe and close origins. 100% slow processing with gentle drawing and long drying: its organoleptic and sensory properties remain intact in this.

Italian Rigatini soup pasta at a glance:

• 100% wheat from Italy
• best quality - WITHOUT genetic manipulation
• handmade from the pasta factory
• rough surface structure
• pressed through bronze moulds
• Made by pasta masters

Cooking and storage
Cooking time: 13 to 14 minutes
Storage: keep in a cool, dry place

Good Italian pasta, such as that from our producer Astorino, must be light amber in colour, remain al dente after cooking, not stick and not cloud the cooking water. The quality of the pasta depends on the quantity and quality of the gluten. You will taste the difference from industrial Italian pasta.

Selected durum wheat and fresh spring water are processed into dough, which is then slowly pressed through bronze dies at low temperatures. The Italian pasta is then air-dried at low temperatures for up to 92 hours.

Why bronze pressing ? Drawing through bronze moulds is a very important phase in pasta making to obtain a good quality of the final product. Once the dough is made, it is drawn in the appropriate forming "dies". The dies are exclusively bronze tools that are used to give the pasta a rough surface by determining its shape. The dough is pressed against the die, which allows the dough to come out with the specific shapes thanks to shaped holes. During the extrusion phase, the bronze of the dies manages to retain the dough at the points of contact with the die itself. This creates micro-unevenness that allows the cooked pasta to easily capture and hold the sauce and seasonings. The increase in contact surface with the taste buds improves the flavour characteristics of the raw materials and preserves the typical aroma of wheat.

Why 100% Italian wheat ?

Pastificio Astorini's spaghetti is made from the best certified Italian durum wheat, which is grown in bronze and slowly dried. This enhances the flavour and aroma of the Italian durum wheat and preserves its organoleptic properties. Astorini produces Italian pasta with the voluntary product certification "100% Italian durum wheat", as it is made exclusively from durum wheat grown in Italy.

Ingredients:

* Durum wheat semolina (100% Italian durum wheat).
* water

! Note: Contains gluten.

Average nutrients per 100gr

Calorific value 1480 kJ (350 kcal)
Carbohydrates 71,0 gr
thereof sugar 3,4 gr
Protein 13,0 gr
Fat 1,0 gr
*of which saturated fatty acids 0,2 gr
Salt 0,001 gr

Responsible food business operator: 
Astorino Pasta
Via Carlo Matteucci, 18,
88900 Crotone KR, Italy
Italy