Bronze-die ridged paccheri, Tuscan wheat, 500 g

Artisanal ridged paccheri made with 100% Tuscan durum wheat, bronze-drawn and slowly dried at low temperatures. Their large shape, rough surface, and firm center make them perfect for capturing the richest sauces, from wild boar ragù to pasta alla Norma, and for baked gratins.

Why these paccheri are different

Industrial pasta is uniform, smooth, and scentless. These paccheri show the difference as soon as you open the package: the aroma of milled semolina is already the answer. The difference is even clearer when cooked: they hold their texture, don't stick together, and absorb the sauce without falling apart.

The raw ingredient is key: durum wheat grown in Tuscany by a certified network of local farmers, kneaded with spring water, and bronze-drawn to create a rough texture that no Teflon can replicate. Low-temperature, slow drying preserves the proteins and flavor of the semolina, while excessive heat from industrial drying cycles destroys both.

Technical specifications

How to cook artisanal paccheri

Cooking: cook in plenty of salted water for 14-16 minutes. Taste them first: artisanal pasta can have different cooking times than industrial pasta. Drain when al dente, then cook for another minute in the sauce.

Ideal pairings:

• Tuscan wild boar ragù, the large shape holds the rustic sauce perfectly
• Cinta Senese DOP ragù, intense flavor, ideal for baked paccheri
• Tuscan Aglione sauce, a classic pairing from the Sienese tradition
• Filled with ricotta and spinach, gratinated with béchamel

For baking: cook the paccheri until 70% done, fill them with your chosen filling, and arrange them in a baking dish with sauce and mozzarella. Bake at 180°C for 20 minutes.

FAQ

Are paccheri suitable for baking?
Yes, their large size and ability to hold their shape when cooked make them perfect for stuffed or gratinated baked dishes.

How are they different from industrial paccheri?
Bronze-drawn, made with certified Tuscan wheat, and slowly dried. The rough surface holds the sauce; slow drying preserves flavor and texture.

Which sauce pairs best?
Hearty, full-bodied sauces: wild boar ragù, Cinta Senese pork, aglione garlic. They also hold up well to soft fillings for baked dishes.