From the producer:
Rustichellla d’Abruzzo pasta is made with the finest quality grains blended with pure mountain spring water, extruded through bronze dies and slowly air-dried, creating its signature rough texture that holds sauce beautifully.
Orecchiette meaning ""little ears,"" is the most famous pasta from Puglia. Done by pressing the dough with the thumb, this pasta is also known as Orecchie di Prete in Abruzzo, meaning ""the ears of the priest.""
Traditionally served alla Pugliese (with broccoli rabe, sausage and garlic) or with a hearty meat ragu so that the sauce is cupped in the dumplings. Also wonderful in pasta salads.
Ingredients: Durum Wheat Semolina, Water.
Product of Italy
8.8 oz tray
We can thank Rolando Beramendi for bringing fregola sarda to the United States; he shares the story in the headnote for Cold Fregola Sarda Salad (p. 202). He shares a tip for cooks, "My only suggestion: Do as they do in Sardinia, and keep it simple."
“A cool substitute for Israeli couscous is fregola, a Sardinian version that’s toasted and full of flavor with a more rustic texture.” Try it in Fennel Two Ways with Mussels and Couscous (p. 158) or as a side with Braised Eggplant with Lamb with Yogurt and Spiced Green Sauce (p. 240).