Gragnano IGP Pasta - Paccheri
Gragnano IGP Paccheri, made with durum wheat grown and milled in Italy and spring water from the Lattani Mountains, drawn in bronze moulds and slowly dried at low temperature.
Luxury packaging of 500 g - 17.64 oz
Durum wheat flour from grains produced and milled in ITALY, Gragnano spring water
The Neapolitan pasta culture. A classic format of specialty pasta, typically from Gragnano, famous throughout the world for certain fish dishes. Paccheri can also be eaten with a little butter or a drizzle of oil. Like a small and useful jewel box that lights up the room, Pacchero always brings brilliance and elegance to any dish.
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Paccheri di Gragnano are a type of short pasta obtained from a dough of 100% durum wheat semolina grown and milled in Italy with spring water from the Monti Lattani, bronze-dried and slowly dried at low temperature.
Excellent and versatile, they can be served with a sauce or stuffed according to the chef's taste.
Recipes with Gragnano Paccheri:
The secret of adding value to this type of pasta is to use ingredients that can be part of the paccheri filling. In fact, most recipes call for filling and baking. This type of preparation means that any ingredient can be used to enhance this type of pasta.
The cooking time is between 10 and 12 minutes and, compared to other types of pasta, they need to be stirred gently and cooked with a slightly larger quantity of coarse salt than usual (10 grams per litre of water is recommended).
The most popular recipes among chefs are
- Paccheri with lobster, peas and rocket ragout
- Paccheri alla livornese (the ingredients are the same as for 'Il Caciucco', a typical fish soup from Livorno)
- Paccheri stuffed with grilled aubergines and buffalo ricotta on a cherry tomato coulis
- Paccheri di Gragnano in lemon cream
However, they can also be served with ready-made sauces such as our Genovese sauce (also available in a vegetarian version) or with our homemade aubergine caponata.
Did you know...
Paccheri di Gragnano (a shortened version of the original size) got their name from the noise they make when served, which resembles a slap in the face. Known as the "poor man's pasta" because a small quantity was enough to fill a plate, over the years they have gained in popularity and have found their way into the pantries of chefs and important kitchens, becoming the protagonists of gourmet dishes.