PACCHERI - GRAGNANO PGI PASTA

Durum wheat semolina and water. The pasta is cut with bronze dies, as in the past, which makes it rougher and facilitates sauce absorption. Drying is slow and at low temperatures, according to the traditional method. A fragrant, consistent, and overcooking-resistant pasta.

A classic of Neapolitan tradition, this large pasta shape with a porous surface perfectly absorbs sauces, ensuring a unique taste experience. Its greatest quality is its versatility, the perfect option for numerous baked, stewed, or roasted pasta recipes, but also for soups and pasta salads.

According to the producer, Paccheri got its name because, when mixed with sauce, it produces a sound similar to a slap — a pacchero.