Paccheri, 500g — Trafilati semiartigianalmente al bronzo con ingredienti di provenienza locale ed essiccati per avg. 30 ore — sempre "al dente"

The buononaturale paccheri are made semi-artisanally through bronze wire drawing, with simplicity and passion, in the fertile southern Italian province of Irpinia. The dough, made from durum wheat semolina and water, is conceived to best withstand the cooking process. Our dried pasta undergoes, on average, 30 hours of desiccation at a maximum temperature of 50 degrees Celsius and is then left to rest for about 12 extra hours in the drying units, now turned off. Thanks to its crevices, this pasta cut is ideal for extravagant combinations with voluminous ingredients.