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Orecchiette, pasta of durum wheat semola 17.6 oz

For the production of our Orecchiette we use a mixture of choice Durum Wheat, cultivated in Puglia and ground in the local mills. The slow mixing and kneading, which enhance the particles of gluten, and the very slow drying (12-18 hours at a low temperature of 40°) make it possible to obtain a pasta of excellent consistency - also during cooking - and of a natural colour.