Paccheri from Il Pastaio di Gragnano are made with the best Durum Wheat Semolina that is mixed with water from Gragnano. Il Pastaio di Gragnano uses only traditional bronze extruding machines which give the artisanal pasta a rough texture with many pores. These pores will absorb the pasta sauce much better when finishing the dish! Afeltra Paccheri are also slowly dried at a low temperature for up to 52 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture!
The name Paccheri comes from the sound [pak-pak] or [clap-clap] when the pasta goes in the boiling water. This sound reminds neapolitans of a slapping noise paccare in Italian, here is where the origin of the name of paccaro, Paccheri plural, came from.
Enjoy this pasta with pesto or Ragu'.
Ingredients: Durum Wheat Semolina, Water.
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, about 2 minutes. 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: 13-14 minutes.
Company History:
The line of Pastaio di Gragnano is produced by Afeltra in the heart of Gragnano. This line of pasta are made with the highest quality
