Ode to Orecchiette 4-Pack Sampler

$32.00

Literally “little ears”, orecchiette originally were produced in Provence and many believe came to Puglia in the 13th century with the Angevins.  Typical to central and southern Italy, particularly Puglia.  Classically prepared with a sugo of cime di rapa and sausage.

 

Limited-Edition Orecchiette al Nero di Seppia

Literally "little ears", orecchiette originally were produced in Provence and many believe came to Puglia in the 13th century with the Angevins.  Typical to central and southern Italy, particularly Puglia.  Classically prepared with a sugo of cime di rapa and sausage.

Recommended Cooking Time: 7-8 minutes.

Organic Durum Wheat Orecchiette (Nutshells)

Literally "little ears", orecchiette originally were produced in Provence and many believe came to Puglia in the 13th century with the Angevins.  Typical to central and southern Italy, particularly Puglia.  Classically prepared with a sugo of cime di rapa and sausage.

Recommended Cooking Time: 9 minutes

In stock

Organic Whole Khorasan Wheat Orecchiette (Nutshells)

Literally "little ears", orecchiette originally were produced in Provence and many believe came to Puglia in the 13th century with the Angevins.  Typical to central and southern Italy, particularly Puglia.  Classically prepared with a sugo of cime di rapa and sausage.

Recommended Cooking Time: 8 minutes

In stock

Limited-Edition 100% Californian Organic Miwok Whole Durum Wheat Orecchiette (Nutshells)

Literally "little ears", orecchiette originally were produced in Provence and many believe came to Puglia in the 13th century with the Angevins.  Typical to central and southern Italy, particularly Puglia.  Classically prepared with a sugo of cime di rapa and sausage.

Recommended Cooking Time: 8 minutes

In stock

Description

Our Process: 

Patterned plates, or dies, are the molds through which the dough is pushed (extruded) to give pasta a particular shape.  We at Baia Pasta only use brass dies because of the desirable texture that they generate. The textured surface of our pasta allows sauces to adhere to it and impart an artisanal touch to every dish. Moreover, brass dies are ideal to maintain the temperature within certain limits during the extrusion, retaining the natural protein structure and flavor of wheat. Our pasta is traditional in every sense: rough, thick and with an amazing “al dente” texture, with a deep wheat flavor.