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Verrigni Pacchero Semola
Born in Naples
Made with the best durum wheat available and cut to the right chunks, this Verrigni Paccherri pasta is ready to nab as much sauce as its large tube walls can contain. You can go ahead and have it stuffed with your ricotta or fave ingredients for the best-baked pasta recipes.
Tasting Notes from the Curator
Pacchero is one of the few pasta whose taste is noticeable and helps to accentuate the deliciousness of your meal. Each dough has followed a process practiced over centuries to ensure it stays true to its name and texture. Your bowl of paccheri pasta flickers your nose with the lovely aroma of durum wheat. Biting into it releases a nutty, sweet tang that blends with your rich sauce for a tongue-licking experience.
Seeing your Verrigni pacchero pasta for the first time, you are left with an exceptionally looking pasta, which marches the resemblance of giant macaroni. You can pair this lovely Neapolitan pasta with a handful of garlicky recipes for a match made in heaven. From seafood or meat delicacies, heavy sauces, to mushrooms, eggplants, and tomato dishes, your bowl of paccheri pasta shines out like a star. When in the mood for stuffing, there are lots of ways you can treat yourself to a pacchero dish. Have it stuffed with your garlic and sausage and accompany that with your favorite red sauce. Alternatively, place a good amount of your porcini mushrooms inside each tube of paccheri pasta and have them served next to your white wine sauce flavored with garlic.
A Campania Staple
The name Paccheri or Pacchero comes from the Neapolitan name Paccharia which has its root in the Greek words “πας” ‑all and “χειρ” – hand. They all mean “slap” in a hearty manner. This name stems from the slap sound created when you chew your paccheri pasta.
In all of Campania and in its capital Naples, Paccheri has been a long-time staple pasta of several homes. In the beginning, it was termed the commoner food, made with only flour, water, and made large to fill hungry stomachs at a meager price. However, over the following centuries, from 1600 to 1800s it became famous as the pasta used in smuggling garlic to Prussia (Austria), which led to the fall of the Prussian garlic industry. Today, Paccheri is loved and used by various pasta lovers all over Italy and beyond.
Store in a cool dry place.