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Pasta – Paccheri – Azienda Agricola Saluzzi

-Paccheririgati. 500 g package. 100% Italian durum wheat semolina pasta. Bronze drawing and slow drying at low temperature, Italian pasta . Try these paccheri with a salt cod and cherry tomato sauce! To understand the work behind a packet of Paccheri, it is necessary to follow its entire production. A truly compelling production, which is different every year from the previous one and whose supply chain is guaranteed for an artisanal pasta, produced and processed within a 10 km radius of the company, 100% Lucanian. It starts from plowing in August to harvesting in July. Once ready, the wheat is threshed and transported to the storage silos to then be carefully processed in the mill. At this point the semolina is ready for processing inside the pasta factory, the cycle involves kneading and passing through bronze drawing, which not only gives the pasta its ideal roughness characteristics but also enhances its flavor and makes it homogeneous. This is followed by drying at 40 °C, the duration of which ranges from 14 to 34 hours, depending on the different formats. Slowdrying at low temperature leaves the organoleptic characteristics of the semolina unaltered and enhances the peculiar characteristics of the finished product. Paccheri rigati lend themselves to so many recipes just think of paccheri alla napoletana, paccheri ripieni and numerous seafood recipes such as paccheri ai frutti di mare.

-Preparation time: Two days. Label ingredients: durum wheat semolina, water. Allergens: Wheat. Average nutritional values per 100 g: Energy 1440 kJ/340 kcal, Fat 0.73 g of which saturated fatty acids 0.10 g, Carbohydrates 71.70 g of which sugars 2.4 g, Fiber 1.9 g, Protein 12.92 g, Salt < 0,1 g. Cooking time: 14-16 minutes. Storage: Store in a cool, dry place out of sunlight. Suggested pairings: Paccheri are a very versatile pasta format, with which you can prepare tasty fish, meat and vegetable first courses; they also lend themselves well to baking and for fillings. Recipes: A recipe that draws on Neapolitan cuisine: sauté a clove of garlic in EVO oil with a tiny bit of chili pepper. Add sliced cherry tomatoes cook a good 10 minutes. Drain pasta al dente and toss in the sauce. Region: Basilicata.