Il Mulino - Gragnano IGP Pasta - Smooth Paccheri
The Smooth Paccheri from Mulino di Gragnano are one of the most renowned pasta shapes from Campania, reintroduced by Mulino di Gragnano in its classic version with durum wheat semolina. It is a cylindrical pasta shape, without ridges, which differs from the smooth half paccheri in length (the half paccheri, in fact, are about half the size). Paccheri: the origin of the name Besides the pacchero, you could bring to the table the history of this pasta shape because probably all your diners will not know its origin. Paccheri were consumed by the "lazzaroni," that is, those belonging to the most disadvantaged social classes; just a few were enough to fill the plate. In Neapolitan dialect, pacchero is a big slap; this type of pasta, when poured into the plate, makes a noise very similar to the sound of a "slap." How Smooth Paccheri are made The production of paccheri is very simple and reflects that of all Gragnano PDO pasta: durum wheat semolina and water. Specifically, the Il Mulino di Gragnano pasta factory selects the best Apulian wheat and uses only pure water from Mount Faito. An essential tool is the bronze die, which ensures the porosity of the paccheri, an indispensable characteristic to enhance the flavors of the dish. The drying process, slow and at low temperatures, preserves the characteristics of the wheat, ensuring the smooth paccheri's flavor and cooking resistance.
Costs of £46.70, free from £290.00
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Description
The Smooth Paccheri from Mulino di Gragnano are one of the most renowned pasta shapes from Campania, reintroduced by Mulino di Gragnano in its classic version with durum wheat semolina. It is a cylindrical pasta shape, without ridges, which differs from the smooth half paccheri in length (the half paccheri, in fact, are about half the size). Paccheri: the origin of the name Besides the pacchero, you could bring to the table the history of this pasta shape because probably all your diners will not know its origin. Paccheri were consumed by the "lazzaroni," that is, those belonging to the most disadvantaged social classes; just a few were enough to fill the plate. In Neapolitan dialect, pacchero is a big slap; this type of pasta, when poured into the plate, makes a noise very similar to the sound of a "slap." How Smooth Paccheri are made The production of paccheri is very simple and reflects that of all Gragnano PDO pasta: durum wheat semolina and water. Specifically, the Il Mulino di Gragnano pasta factory selects the best Apulian wheat and uses only pure water from Mount Faito. An essential tool is the bronze die, which ensures the porosity of the paccheri, an indispensable characteristic to enhance the flavors of the dish. The drying process, slow and at low temperatures, preserves the characteristics of the wheat, ensuring the smooth paccheri's flavor and cooking resistance.