Named “little ears” for their round disc-like shape, Orecchiette are from Puglia, where they are famously prepared with broccoli rabe, in Orecchiette con Cime di Rapa. Their shape is perfect for scooping up sauces and smaller ingredients.
DeLallo Pasta comes from the town where pasta was born, a region near Naples, at the beginning of the Amalfi Coast. The art of making our pasta begins with the very best quality wheat. We carefully choose wheat with the highest gluten index, gluten content and protein content. All of these characteristics affect how the past cooks, as well as its taste and texture. The durum wheat is milled into coarse ground semolina flour and then carefully kneaded with cold, fresh, mineral-rich mountain spring water. We dry our pasta slowly at low temperatures to reproduce the traditional way of making pasta. This method respects the ingredients, preserving the pasta’s color, texture and aroma.Made with an exclusive blend of the highest quality durum wheat with a high gluten content. Extruded with bronze dies to create a rougher surface that better absorbs and captures sauces. Dried slowly at low temperatures to preserve pasta’s color, texture and flavor throughout the cooking process. Cooks up for that signature al dente texture: a tender but firm bite with a fleck of white at its center—what we call the pasta’s soul.
These little scoops are great at capturing chunky bits like vegetables, beans and crumbled sausage. That’s why Orecchiette shines in a number of dishes, including cold picnic pasta salads, cream sauces, heartier meat ragùs, pesto and vegetable primavera-style sauces. We love them prepared simply with ricotta and sweet peas.
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