Puglia · Dal 1966
Paccheri Rigati èViva
The ridges hold the sauce outside, the tube collects it within: the sauce reaches you on two levels.
The ridged version of the èViva paccheri: a large tubular format from the Neapolitan tradition, bronze-drawn with 100% Apulian durum wheat semolina and live wheat germ, designed for the richest sauces.
- Deep ridges: more grip for rich sauces
- Bronze drawing, traditional rough surface
- Live wheat germ: intense aroma, high digestibility
- 100% Italian durum wheat grown in Puglia
- Secure payment
- Protective packaging
- Traceable supply chain
Stone-reground semolina from 100% Italian durum wheat
In short
Big and ridged, from Italian durum wheat
Every pack carries a batch number: semolina, milling, production and packing all stay traceable.
Big and imposing, with deep ridges cut by the bronze die. This is pasta with presence, made for a serious sauce.
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 Rigati èViva suit substantial dishes. The sturdy structure carries sauces of real intensity, and the ridges let nothing slide off.
- Genovese bianca con provola affumicatalong-cooked onion with beef, enriched with melted smoked provola. A Campanian pairing with deep roots.
- Ragù di agnello e pecorinoa slow lamb ragù with rosemary and red wine works into the tube, while grated pecorino coats the outside.
- Paccheri all’asticethe regal pairing above all others. The lobster gives its sweet, briny meat both inside and outside the pacchero, in a dish of real elegance.
- Sugo di pesce spada e mentadiced swordfish with cherry tomatoes, capers, olives and mint. A fragrant, colourful sauce that wedges into the ridges.
- Crema di burrata e pomodoro arrostothe creaminess of burrata meets the acidity of roasted tomato, and the structure of the ridged pacchero holds both.Vegetarian
- Ripieni al forno con verdurethe ridged paccheri are filled by hand with spinach or aubergine and baked with tomato. A restaurant dish made at home.Vegan
Recipe idea
Paccheri rigati with lamb ragù
Brown the lamb hard and a few pieces at a time: crowd the pan and the meat steams instead of colouring, and the ragù stays pale.
Ingredients
- Paccheri Rigati èViva — 320 g
- Boned shoulder of lamb — 700 g
- White onion — 1 large
- Celery, carrot and rosemary — 1 stick, 1 carrot, 1 sprig
- Dry red wine — 1 glass
- Tomato passata — 600 g
- Extra virgin olive oil — as needed
- Grated pecorino, salt and pepper — to taste
Method
- Cut the lamb shoulder into two- or three-centimetre pieces, leaving a little of the fat on: that is what gives the sauce its flavour.
- Brown the pieces in hot oil, a few at a time, until they have good colour all over. Lift them out and set them aside.
- In the same pan soften the chopped onion, celery and carrot with the rosemary, then return the meat and pour in the red wine.
- Add the passata, season, and cook covered over the lowest heat for two hours: the lamb should fall apart at the fork.
- Cook the paccheri rigati al dente and drain them, keeping back a ladle of the cooking water.
- Toss them through the ragù with a little of that water, stir in the pecorino off the heat and serve at once.
How to use it
Practical tips
14 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 rigati a few at a time and stir straight away so they do not wedge together.
- Go by the time on the pack: 14 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 and dry place, away from heat sources and humidity. Shelf life 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?
What does “100% Italian wheat” mean?
Is it bronze-drawn? Why does that matter?
How do you cook it? How much water and salt?
Which sauces suit this shape best?
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?
Why does it cost a little more?
What does it taste like?
Where does the wheat come from?
Continue exploring
Other recommended products
Ready to try Paccheri Rigati èViva?
The ridged version of the èViva paccheri: a large tubular format from the Neapolitan tradition, bronze-drawn with 100% Apulian durum wheat semolina and live wheat germ, designed for the richest sauces.