Orecchiette, 500g — Semiartisanally bronze wire-drawn with locally sourced ingredients and desiccated for avg. 30 hours — always "al dente"

The buononaturale orecchiette are made semi-artisanally through bronze wire drawing, with simplicity and passion, in the fertile southern Italian province of Irpinia. The dough, made from durum wheat semolina and water, is conceived to best withstand the cooking process. Our dried pasta undergoes, on average, 30 hours of desiccation at a maximum temperature of 50 degrees Celsius and is then left to rest for about 12 extra hours in the drying units, now turned off. Thanks to its rough and thick surface, this pasta cut tends to trap any seasoning and sauce, amplifying most base flavors.