Italian for "Big ear", these pasta shells are hand-made in Puglia, Southern Italy.
Simmer in hot, not boiling, water for 10 minutes. Stuff with your favourite filling, surround with a Sabato pasta sauce, cover and cook in a moderate oven for 15 minutes.
Bag contains approximately 60-70 pasta shells.
Since 1984, La Genuina has made pasta according to the traditions of their land and the recipes of their grandmothers. Situated in Puglia, the pasta is produced using high-quality durum wheat semolina and formed into traditional Pugliese shapes; fricelle, cavatelli and orecchiette and orecchiotte (little and big ‘ears’).
Use of the hard wheat combined with long, slow drying, results in a pasta that holds its shape well and tastes delicious - holding up to almost anything you want to toss it with (or stuff it with, in the case of orecchiotte).
