Paccheri from Afeltra are made with the best Durum Wheat Semolina mixed with water from Gragnano. Afeltra only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb the pasta sauce when finishing the dish. Afeltra Paccheri are also slowly dried at a low temperature for up to 48 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 Paccheri with a tomato and mozzarella sauce making the typical dish Paccheri alla sorrentina or enjoy them with a classic San Marzano tomato sauce.