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Bronze Die Orecchiette (500g)


Puglian Orechiette Pasta


These orecchiette, traditionally from Puglia, literally mean ‘little ears’.

Made with the highest quality durum wheat flour, the pasta is then drawn through bronze dies, which give the external surface of the pasta a very high level of porosity and roughness. This allows the pasta to hold the sauce better after cooking.

This pasta is perfect with thicker sauces or in the classic dish ‘Orecchiette con le Cime di Rapa’ (Orecchiette with turnip tops!).

Please scroll down to view preparation tips to get the best from these!

Product Information

Storage: In a cupboard.
Best Before: 16.10.21


Durum wheat semolina.

Cooking Preparation Tips

1. Use a large pan and plenty of salted water. Pasta needs lots of water to move around in, approx 2 litres for 200g of pasta.
2. Add the pasta to the pan when the water has reached a rolling boil.
3. Cover the pan, and as soon as the water comes back to the boil, remove the lid and leave uncovered/at an angle.
4. Follow the packet instructions for timing but check the pasta at least twice to avoid overcooking it.
5. Pasta is cooked when it is still firm to the bite and slightly chewy. (Note: it will go on cooking slightly even when drained.)
6. The instant the pasta is cooked, drain it and start tossing it with the sauce. The sauce should thoroughly coat every piece of pasta.