Price facts
- Last seen at $10.00 at Giadzy on Nov 9.
Giadzy organic paccheri is a wide, tube-shaped pasta made in Italy with organic durum wheat by artisan pasta makers. The large rings hold thick sauces well and keep a firm bite, which is why paccheri is usually paired with ragù, sausage or chunky vegetable sauces rather than light ones. It is a step up from supermarket dried pasta in texture and shape, though the wide tubes take longer to cook and need a big pot. Buyers rate it highly, and the main complaint is that the oversized pieces can cook unevenly if you rush them.
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Buyers rate this pasta very highly, praising its firm texture and how well the wide tubes hold hearty sauces. The few criticisms focus on cooking time and uneven doneness in the thick pieces.
Giadzy organic paccheri is a pasta made of extra-wide tubes. The name comes from the Neapolitan word for "slap," for the sound the cooked pasta makes when it is mixed with sauce. Its wide tubes were once used to carry garlic cloves across the Prussian border.
The dough is made from pure spring water from the Majella mountains and organically grown semolina wheat flour from the base of the mountains. It has a sweet aroma of pure wheat. The pasta is made in Abruzzo, on the east coast of central Italy, with skilled pasta artisans.
Following traditional artisan techniques, the pasta is cut on 100-year-old bronze dies. This gives it a rough, rustic texture that soaks up sauce. After shaping, it is slowly air-dried for up to 36 hours, which protects its delicate flavor and dense texture. It cooks to an al dente bite.
