Paccheri

Paccheri are one of the typical pasta dies of the Neapolitan gastronomic culture. They are distinguished from macaroni by their larger size. Their name is not due to the characteristic noise once placed on the plate, which resembles a pat. The term paccheri, rather, derives from the ancient Greek and stands for the whole hand. Not surprisingly, in the Campania dialect, the term paccheri indicates a good-natured pat. Sometimes, in the Neapolitan dialect, this process is also called “slaps”.

THE FIRST GLUTEN-FREE PASTA DRAWN IN GOLD

GlutiNiente stands out for the production process:

• gold drawing that stresses the dough less and gives ideal porosity and excellent permeability to the condiments;
• slow drying at low temperatures, as in the best tradition, which preserves the nutritional properties, enhancing the flavor and aroma.

HOW TO SEASON YOUR PACCHERI

Paccheri can be served in different recipes. This kind of pasta can be seasoned with meat or fish sauces. The gold drawing guarantees the right porosity of the pasta, which will thus be able to best accommodate any sauce. Alternatively, there are paccheri stuffed with ricotta or other ingredients. The slow drying process at low temperatures, in addition to preserving the organoleptic properties of the pasta, guarantees the cooking resistance of the pasta.