Ingredient
paccheri
The particular pasta shape of the paccheri, which are particularly large, immediately brings to mind the reason why they were named in this way: it is undeniable that they may seem like open hands, whose gesture is undeniably similar to that of A slap. Looking closely at the paccheri, you realize that they essentially resemble gigantic macaroni, and this particularity lends them perfectly to making them seasonable with tasty ragù, special ricotta or, in any case, other challenging and tasty sauces. The traditional areas where paccheri are produced are located between the provinces of Avellino, Caserta and Naples.
Use in cooking
The paccheri pasta format is very common in Campania, where it is used to prepare substantial first courses, also cooking them in the oven.Preservation
As happens with all shapes - more or less common - of pasta, paccheri must also be stored in a dark, cool and dry place.Curiosity
The name of this particular type of pasta, paccheri, derives from the Neapolitan language, where they indicate nothing less than slaps.Start shopping
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