Gragnano PGI paccheri, smooth or ridged. The large tube of Campanian cooking, for seafood sauces and ragù.
Gragnano PGI dried pasta, from Campania. The name comes from the Neapolitan word paccarià, the "slap" that pasta makers are said to have given street children who stole pasta.
The smooth version has a soft surface that shows off delicate sauces. The ridged version holds more.
Recommended cooking time 12 minutes for smooth and 13 minutes for ridged, in 1 litre of water with 10 g of salt per 100 g of pasta.
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