Pacchero with diagonal ridges, in Gragnano PGI pasta. The slanted grooves hold every kind of sauce.
Gragnano PGI dried pasta, from Campania. The rigatello takes the ridged pacchero, with diagonal ridges instead of straight ones.
The slanted relief catches thin sauces as well as chunky ones.
Recommended cooking time 12 minutes, in 1 litre of water with 10 g of salt per 100 g of pasta.
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