Puglia · Dal 1966
Paccheri èViva
A tube this wide is almost a mouthful in itself. The sauce does not accompany it; it sits inside it.
Paccheri made from 100% Italian durum wheat, bronze-die extruded and slowly dried at low temperature. The large calibre and the rough surface turn any sauce into an elegant dish.
- Large format: the elegance of traditional paccheri
- Bronze-die extruded: surface that captures the sauce
- Live germ: complete nutrition of the grain
- 100% Italian durum wheat grown in Puglia
- Secure payment
- Protective packaging
- Traceable supply chain
Stone-reground semolina from 100% certified Puglia durum wheat
In short
The big tube of the Neapolitan tradition
There are two things in it: re-milled durum semolina with the germ, and water.
The smooth surface lets the sauce coat thinly and evenly, and leaves room for the taste of the wheat to come through alongside it.
The chain
How it is made
- The field The durum wheat is grown on the Tavoliere delle Puglie, in southern Italy, under zero-residue integrated farming.
- The mill The wheat is turned into re-milled semolina that keeps the living wheat germ inside it.
- Bronze drawing The semolina is mixed with water, extruded at low pressure and drawn through bronze dies, for a rough, porous pasta.
- The drying The pasta is dried slowly and at low temperature, to preserve the scent and the taste of the wheat.
Versatility
Ideal for
Paccheri èViva suit substantial dishes and dramatic plating. The wide tube fills with sauce; a single pacchero holds a whole world of flavour.
- Ragù napoletano della domenicabeef, pork and sausage cook for hours, and the ragù works into the heart of the pacchero. The most authentic Campanian tradition there is.
- Paccheri all’asticethe great classic of southern fine dining. The sweet, briny meat gathers inside the tube while the sauce wraps the outside.
- Genovese napoletanathe white ragù of golden onion and long-cooked beef is the sauce that stands for Naples, and paccheri are the shape it is traditionally made with.
- Pesce spada, olive e capperidiced swordfish in the pan with black olives, Pantelleria capers, cherry tomatoes and basil. A summer plate with real character.
- Crema di burrata e pomodori confitburrata melted by the heat of the pasta makes a velvet sauce, and the confit tomatoes add sweetness and acidity.Vegetarian
- Ripieni al forno con verdurethe paccheri are filled by hand, stood upright in the dish with tomato and baked. Every pacchero is a small cannellone.Vegan
Recipe idea
Paccheri al ragù napoletano
Neapolitan ragù is not minced. The meat cooks whole for hours and is shredded only at the end. The sauce should barely tremble, never boil.
Ingredients
- Paccheri èViva — 320 g
- Beef chuck or silverside — 500 g
- Pork ribs — 400 g
- Sausages — 2
- Onions — 2 large
- Tomato passata — 1.5 l
- Tomato purée — 2 tablespoons
- Red wine — 1 glass
- Extra virgin olive oil — as needed
- Salt, pepper and basil — to taste
Method
- Brown the meat whole in the oil, a few pieces at a time, until it has good colour all over.
- Add the chopped onion and let it soften in the pan juices, without letting it catch.
- Add the red wine, stir in the tomato purée and let it toast for a couple of minutes.
- Pour in the passata, turn the heat right down and cook uncovered for at least three hours, stirring now and then.
- Lift out the meat, shred it and return some of it to the sauce. The rest is your second course.
- Cook the paccheri al dente, toss them through the ragù and serve with fresh basil.
How to use it
Practical tips
12 min al dente
Step by step
- Fill the pot with 1 litre of water for every 100 g of pasta.
- Turn the heat up and wait for a full rolling boil.
- Salt to your taste, roughly 10 g per litre.
- Add the paccheri a few at a time and stir straight away so they do not wedge together.
- Go by the time on the pack: 12 minutes for al dente.
- Taste one: al dente, the centre is still firm; cooked through, it is soft all the way.
- Drain, toss in the pan with the sauce and serve at once.
For stuffed baked paccheri, drain three minutes early and lay them out on a cloth without overlapping them.
Per 100 g
Nutritional values
Technical data
Specifications
Notice
Allergens
Contains gluten (from wheat). May contain traces of soy and mustard.
Store in a cool, dry place, away from heat and damp. Best before 30 months from the production date.
Verified reviews
What èViva customers say
I bought pasta, flour and olives. All of excellent quality. I'd recommend it — I've been a customer for a few years now.
You can see the quality straight away, and it holds up however you cook it: the results are always what you expect.
Excellent products, prices in line with the quality, and quick to order and receive.
FAQ
Frequently asked questions
What does “with wheat germ” mean?
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Is it bronze-drawn? Why does that matter?
How do you cook it? How much water and salt?
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Is it wholewheat? Is it healthier than ordinary pasta?
Does it contain gluten? Is it vegan or does it contain egg?
How should it be stored?
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Paccheri made from 100% Italian durum wheat, bronze-die extruded and slowly dried at low temperature. The large calibre and the rough surface turn any sauce into an elegant dish.