Bronze die cut, dried at low temperatures and made in Gragnano the birthplace of dry pasta, our Pasta Gragnanese Paccheri not only taste better and retain all of their goodness when cooked, they also have plenty of surface area to absorb the flavour and liquid of the sauce with which it they are served.
The name pacchero in Neapolitan dialect means slap. The name could refer to the sound they make when mixed with the sauce or to the excellence of this shape, that can stun you like a slap!
Cooking suggestions: They are a great success in timbales with meat sauce or with cheese and aubergine filling and also with fish.
Produced by: Pastai Gragnanesi
Water, durum wheat semolina.
|Typical value||Per serving ()||Per 100|