Centellino Selection | Centellino decanter & food products from Tuscany: coffee, cereals, legumes, bitter liqueur and homemade pasta.

Paccheri belongs to the Neapolitan tradition, namely, to the great Campanian pasta family that includes other pasta formats, such as mezze maniche (short sleeves), calamarata (a format that is most often used with a calamari sauce, hence its name), and many more, the shape of which varies according to how it is cut, to which pasta shaper has been used, and to the thickness of the dough.

Paccheri is an extremely versatile pasta format, which goes well with all the sauces that taste and creativity may suggest.

Paccheri – 500 g (1.102 lb) made only with Tuscan durum wheat semolina


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The semolina with which our pasta is made comes from the milling of cereals that are grown exclusively in Tuscany, and that are cultivated with agronomic practices aiming to respect both soil and environment, essential prerequisites for a high-quality product.

The semolina is selected with special attention to the quality rather than the quantity of gluten it contains, in that gluten represents the major part of the proteins that are present in pasta.

Our pasta is made in small amounts, and it is the product of accurate craftsmanship: a dough made with excellent ingredients; bronze extruders (perforated bronze plates that cut and shape the pasta) that guarantee its correct roughness; slow drying, (drying time varies according to the pasta format) at low temperature (between 30 and 35° C / 86 – 95° F)

Pasta made with durum wheat semolina

Our pasta is made mixing all the ingredients “a freddo”, that is, using all ingredients at low temperature. It’s made using only bronze extruders (perforated bronze plates that cut and shape the pasta), and dried at low temperature.

Ingredients: durum wheat semolina, water.

It contains gluten.

Cooking time: 7 minutes.

(This is merely an indication: cooking time may vary according to taste)


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