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Paccheri from Rigorosa are made with the rigorously selected durum wheat semolina that is mixed with water from Gragnano. Thei pasta bronze extruded with the surface of the pasta perfectly coarse with many pores. In the end, the result is absolutely thrilling. You will be surprised by how well it absorbs any type of sauce.
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.