Mountain pasta, as they call it, made with ingredients locally grown in the Sibillini National Park, in the Marche region of Italy.
HOW TO USE IT
Boil abundant water, add salt, then throw the Paccheri in and cook for at least 11 minutes (al dente). Try it, and depending on your taste, leave it for a couple of more minutes if you like it slightly softer on the inside. Drain, throw in the pan with the sauce, toss at high heat. Add a good amount of quality cheese, serve. Instagram, if those around you haven't attacked your plate yet.
WHY WE LOVE IT
Paccheri give their best with a tomato sauce, burrata and some fresh basil. Simplicity is key.
Durum wheat semolina, water (allergens in bold).
Length: 50 mm
Diameter: 26,7 mm
Cooking time: 11-13 min
We visited the beautiful Sibillini National Park in June 2017, spent two days with Alice & Moreno, learning everything there is to know around growing wheat and making quality Italian pasta. We are ecstatic to consider this a Gold Beetle Certified™ product.