De Cecco Orecchiette

TASTING NOTES FROM THE CURATOR

Popular since the 13th century, orecchiette has a thinner dome center that curves into thicker rims, giving it a uniquely soft center and chewier texture around the edges. Made with durum wheat semolina and fresh spring water, De Cecco Orecchiette succeeds in creating an organic pasta with a firm, al-dente bite and signature roughness that heartily holds pasta sauces of any kind.

PREPARATION

A versatile pasta, this small, dimpled noodle cradles small vegetables or thick, chunky sauces well due to its unique shape. But a pasta as rich in history as orecchiette has a hometown in Italy, the place where it was invented, prepared with ingredients that grew abundant in the area.

In the case of orecchiette, its story belongs to the city of Puglia, known also as the largest producers of olive oil in Italy. Traditionally served with broccoli rabe, boil the pasta for 8 to 10 minutes until al dente, toss with sauteed broccoli rabe (or brocollini if broccoli rabe is not available), and garnish with a generous drizzle of extra virgin olive oil, pepper, and parmigiano reggiano.

Store dry, uncooked pasta in a cool, dry pantry for up to one year. Preserve freshness by storing dry pasta in an air-tight box or container. Store plain (no sauce or other ingredients) cooked pasta in a container or plastic sealable bag in the refrigerator for up to five days and up to three months in the freezer.