Paccheri is a broad, tube-shaped pasta absent ridges. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.
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Overall rating: 3.3333333 / 5 from 3 reviews.
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"I love these with a sauce made with leftover roast pork, cream, and lemon, as well as stuffing them with spinach and ricotta for baked dishes. I will cook until almost done and either finish in the sauce on the stove, or by baking in sauce. I love their smaller size, as it makes it easy to have a reasonable portion size and they aren't as fiddly as shells."
"I was disappointed in that they fell apart and stuck to pot even with a bit of olive oil in the water and couldn’t use them. I tried again and only cooked the pasta for 8 min hard al dente ( they are very thick with a seam) and then drained them and stuffed them like manicotti .they were fine an interesting pasta I was not able to use them as intended with a just tomato sauce on top."
"Well I tried to cook these 2x. Cooked for 10-15 min. And they either were still undercooked and half of them split in the water. They never got flatter. Maybe the ones Ive seen in used in revcipes used fresh pasta right from the machine May I’ll try to cook them for 7 min and then stuff and bake them. Will not purchase again"
