Pasta – Orecchiette – Saluzzi Farm

‘-100% Italian durum wheat semolina pasta. 500 g package. Bronze drawn and slowly dried at low temperature. To understand the work that goes into making Saluzzi pasta, you need to follow the entire production process. A truly captivating production, each year different from the previous, whose supply chain is guaranteed to produce 100% Lucanian pasta, produced and processed within a 10 km radius of the company. We start with ploughing in August and get to the harvest in July. Once ready, the grain is threshed and transported to the storage silo to then be carefully processed in the mill. At this point, the semolina is ready for processing within the pasta factory. The process involves kneading the dough and passing it through a bronze die, which, in addition to giving the pasta its ideal roughness, enhances its flavor and makes it uniform. Drying follows at 40°C, which lasts from 14 to 34 hours, depending on the different formats. Slow drying at low temperatures leaves the organoleptic characteristics of the semolina unchanged and enhances the unique characteristics of the finished product.

-Preparation time: Two days. Label ingredients: durum wheat semolina, water. Allergens: Wheat. Average nutritional values per 100 g: Energy 1440 kJ/340 kcal, Fat 0.73 g of which saturated fatty acids 0.10 g, Carbohydrates 71.70 g of which sugars 2.4 g, Fiber 1.9 g, Protein 12.92 g, Salt < 0,1 g. Cooking time: 14-16 minutes. Storage: Store in a cool, dry place out of sunlight. Suggested pairings: Protagonists of the Lucanian tradition, orecchiette is a must for a first course with seasonal vegetables and a good, flavorful, aged cheese. Region: Basilicata.