Paccheri cut short, Gragnano PGI pasta, smooth or ridged. The taste of the large shape, easier to serve and to eat.
Gragnano PGI dried pasta, from Campania. 'E miez paccheri means "half paccheri" in Neapolitan; they keep the diameter of the pacchero over a shorter length.
The ridged version holds every kind of sauce, the smooth version suits more delicate sauces.
Recommended cooking time 13 minutes for smooth and 14 minutes for ridged, in 1 litre of water with 10 g of salt per 100 g of pasta.
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Paccheri cut short, Gragnano PGI pasta, smooth or ridged. The taste of the large shape, easier to serve and to eat.
