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PACCHERI - ARTISANAL PASTA FROM NAPLES
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Paccheri by Pastificio Pagano have a smooth paste formed of straight cut, with a diameter of about 30mm. The origin of the name comes from the Neapolitan slap due to the noise they make when they are stirred in a pan with the seasoning sauce.
Pasta format suitable for first dishes based on fish.
Ingredients: durum wheat semolina and water (contains gluten)
Drawing bronze
PACCHERI - ARTISANAL PASTA FROM NAPLES
Pagano Pasta family produces past like artisans did in the early 20th century: water and durum wheat semolina of finest quality are mixed together in skilfully measured proportions, which then follow a ""slow"" prodoction technique.
Bronze dies are used to create the pasta a rough, porous surface which allows to sauces of all kind to adhere to it. Finally, the pasta is left to dry slowly at a low temperature
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