Pasta Michele Portoghese is made using the traditional methods, but is guaranteed with state-of-the-art quality controls, hand selected grains and the perfect dose of durum wheat semolina. The drying process is slow with a low temperature as it is the most delicate phase requiring maximum attention. The temperature notably affects both the taste and protein content, therefore, our process ensures a high nutritional value, the flavour of the product and causes the pasta to maintain a high quality performance during and after cooking.
The Orecchiette, also known as “Strascicati” or “Strascinati”, are a pasta shape typical of cuisine from the region of Puglia. The shape is a round disc with a slightly hollow center. The traditional Pugliese homemade Orecchiette pasta was made with white flour, durum wheat and water. Once in small pieces, they tore the dough with the tip of a knife to obtain a sort of small shell, then pushed back with the tip of the thumb. The traditional Pugliese recipe the Orecchiette are boiled together with broccoli or turnip greens. You can serve with tomato sauce and pecorino or with a base of oil and garlic.