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Orecchiette. Organic pasta made with 100% Italian durum wheat in the orecchiette format, from the artisanal LaGranum line: bronze-die extruded and slowly dried at low temperature, with a rough, porous surface that holds the sauce. Our “Orecchiette” are a true work of art, made with selected durum wheat with a high protein content of 13%; thanks to our pasta-making expertise, traditional “LaGranum” pasta comes to life. We make it at an altitude of 700 m above sea level within 72 hours of milling the durum wheat to obtain the semolina, preserving all the organoleptic properties and aromas of our prized Italian grains. We mix the semolina with mountain water and rough-die extrude it; drying takes place at low temperature and statically for 12–36 hours, depending on the format. The result is rough, porous pasta that holds sauce well, as demanded by Italian tradition, and ensures excellent cooking performance. If you love orecchiette, let them embrace your sauces and they will offer a pleasant, tasty aftertaste. Enjoy a fine-dining product that will satisfy even the most demanding palates. Allergens: cereals containing GLUTEN; may contain traces of SOY and MUSTARD. Wheat origin: Italy Milling country: Italy Cooking time: 14 minutes In the kitchen: ideal with turnip greens, vegetable sauces, ragù or legumes.
Price including VAT
Orecchiette. Organic pasta made with 100% Italian durum wheat in the orecchiette format, from the artisanal LaGranum line: bronze-die extruded and slowly dried at low temperature, with a rough, porous surface that holds the sauce. Our “Orecchiette” are a true work of art, made with selected durum wheat with a high protein content of 13%; thanks to our pasta-making expertise, traditional “LaGranum” pasta comes to life. We make it at an altitude of 700 m above sea level within 72 hours of milling the durum wheat to obtain the semolina, preserving all the organoleptic properties and aromas of our prized Italian grains. We mix the semolina with mountain water and rough-die extrude it; drying takes place at low temperature and statically for 12–36 hours, depending on the format. The result is rough, porous pasta that holds sauce well, as demanded by Italian tradition, and ensures excellent cooking performance. If you love orecchiette, let them embrace your sauces and they will offer a pleasant, tasty aftertaste. Enjoy a fine-dining product that will satisfy even the most demanding palates. Allergens: cereals containing GLUTEN; may contain traces of SOY and MUSTARD. Wheat origin: Italy Milling country: Italy Cooking time: 14 minutes In the kitchen: ideal with turnip greens, vegetable sauces, ragù or legumes.
| Energy (kcal) | 349 |
| Carbohydrates (g) | 70 |
| of which sugars (g) | 3 |
| Fat (g) | 1.4 |
| of which saturates (g) | 0.5 |
| Protein (g) | 13 |
| Fibre (g) | 3 |
| Salt (g) | 0.01 |
