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Zaccagni Orecchiette, 500g

Zaccagni Orecchiette, 500g
Zaccagni Orecchiette, 500g
Zaccagni Orecchiette, 500g

Italians have been making orecchiette for almost 700 years and the way this pasta is made has changed very little. Although orecchiette pasta is traditionally from Puglia and neighbouring Basilicata, it is very popular throughout Italy today. The word ‘orecchiette’ means ‘little ears’ and, obviously, the name derives from the shape. Orecchiette are said to have become popular in Puglia between the 12th and 13th century, so, this is definitely a pasta of ancient origin. However, some food historians say that originally this pasta arrived in Southern Italy from Provence during the 13th century with the Angevins, who brought a form of pasta with them called ‘crosets’ similar to the orecchiette of today. The size of orecchiette in Puglia may be different depending on the place the pasta is made and the ingredients being used. They are traditionally cooked with broccoli rabe (rapini) known as ‘cima di rapa’ in Italian, but larger ones are often eaten with vegetables, much smaller ones are served with a meat sauce or ragù or tomato sauce with tiny meatballs.

The products of Pasta Zaccagni are made only with durum wheat semolina of the best quality and pure Majella mountain spring water. The slow and delicate drying at a very low temperature guarantees a unique and precious product, perfect for tables and restaurants all over the world.

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Info
Manufacturer
Zaccagni
Package
500g
Place of origin
Italy
Group size
Speciális
Flour
Durum
Cooking time (min.)
12
Egg content
Without egg
Nutritional values
Average values per 100 g
 Energy 1496 kJ/353 kcal
 Fat 1,5g
    of which saturates 0,3g
 Carbohydrate 70g
    of which sugars 2,5g
 Fibre 3g
 Protein 14g
 Salt <0,002g
Tips for cooking
100 grams of pasta = 1 liter of salty water

Premium quality pasta doesn't need oil in the water, it is enough to stir the boiling pasta a couple of times in the first 2 minutes.

  • heat up the water in a tall pot, especially if you cook long pasta, then add salt
  • put the pasta in the boiling water, lower the heat when it starts to boil again
  • cook until the recommended time, then taste it to see if it is the texture what you wish for
  • drain it, do not rinse, just mix with any sauce and serve
  • for pasta salads cool it down under cold water
Video
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