Italian Orecchiette Pasta

Directly translating to “little ears,” this authentic Italian pasta, with its unique shape and delightful flavor is one of our favorites. The round concave pasta originated in Puglia, Italy. With a thinner middle and a thicker, full-bodied edge, it offers a unique texture. Because of its distinctive shape, Orecchiette; is generally reserved for chunkier sauces or dishes featuring vegetables. So next time you’re looking to mix up your usual spaghetti and meatballs, why not try the Orecchiette?

About Felicetti

The region of Trentino, situated in northern Italy- Alto Adige is best known for hearty alpine stews and cheesy polenta. But nestled at the foot of the Dolomite mountain range in the Valle di Fiemme Pastificio Felicetti is busily producing some of the finest dried pasta in the Mediterranean. For over 100 years, this family-owned business has been semi-mass-producing pasta made from the pristine mountain water of the Dolomites. With a natural spring routed directly into their factory: they combine single grain flours with the mountain water to create their premium pasta.

Their Mongrano range uses four distinct single-origin grains: Khorasan-Kamut, Matt, Farro, and Il Cappelli, offering a spectrum of flavor profiles ranging from fresh cut hay to toasted hazelnut. Their attention to the integrity of their ingredients and the rate of extrusion results in a pasta that can retain its al dente “bite” for over an hour.