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Orecchiette translates as "little ears" in Italian, the perfect name for the small, round and concave shape. The ridged exterior and little spoon-like interior makes this a pasta ideal for thick, chunky sauces or a saute of diced vegetables.
Maestri's orecchiette is drawn on teflon plates. The art and tradition of Neapolitan pasta is reflected in the different shapes and consistent sizes and by the rough and porous texture of the pasta.
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