Created in Puglia, the bronze die extruded Orecchiette di Grano Arso from the Agricola del Sole is made with grano arso (burnt grain) or the grains that were left over after farmers burned the fields to fertilize the soil for the new planting. While the methods have changed bakers and pasta makers toast the flour themselves the tradition of using burnt wheat is alive today, giving us this smoky, nutty pasta. Distinguished by its original concave shape, Orecchiette pasta is ideal for any type of sauces. By selecting them, you have selected one of the pillars of traditional Pugliese cuisine. Serve them with the sauce you prefer, or prepare them in the traditional way, pairing them with sauted broccoli rape and if you like, add some chili pepper. Don't forget to use an excellent Extra Virgin Olive Oil from Puglia for this recipe! Directions: Use 6 quarts of water for every 1 lb of pasta. Bring water to a boil. Add sea salt to taste. Add pasta to boiling water. Stir from time to time. Drain, reserving about 1 cup of the cooking water. Transfer the pasta to the pan where you have your sauce. Toss vigorously over medium heat until combined. If the pasta looks dry, add a small amount of the cooking water, and toss until it looks moist. Garnish with cheese and serve immediately. Cooking time: 15 minutes. Company History: Agricola del Sole has its roots in the enchanting Murge district with its beautiful historic and cultural heritage and carefully preserved traditions: this legacy is upheld with meticulous care devoted to sourcing ingredients throughout the entire agricultural supply chain which, in the absence of intermediaries, is able to guarantee the maximum quality and accessibility. All Agricola del Sole products, which include Durum Wheat bronze die pasta, reflect a true passion for this part of Italy and a deep understanding of local tradition.