Paccheri: the artisan type of pasta

I feel an adrenalin rush as soon as I manage to get hold of some high quality, original type of pasta. When I got acquainted with the Paccheri type in one Neapolitan restaurant I realised that this pasta could be an inspiration for culinary creativity. This short, tube-like pasta has two versions: lisce (smooth) or rigate (ridged) — the smooth type is ideal for filling whilst the ridged ones can be combined with a chunky sauce.

Paccheri pasta are just one of the large selection of artisan pasta Eatmania is presently importing directly from Italy. What makes artisan pasta so special is their preparation method. If you would like to become a pasta ‘connoisseur’ pay attention to these details: if there is a note on the packet — trafilatura al bronzo — this means that the producers extrude their pasta through bronze dies which create a more rugged surface on the pasta. This helps the pasta to capture and hold the sauce better. Also ideal to note are the hours the producer leaves the pasta to dry before packing. The longer they leave the pasta to dry the better the taste and this happens because the fermentation of the wheat helps to preserve the fine flavours of the wheat. A longer cooking time is also a high quality index. The Tuscan Farm paccheri are synonymous with these methods and thus guarantee a unique taste.

So, if you are really into pasta and would like to savour the non-commercial, artisan kind just contact us for more details. In the meantime, here is a suggested recipe with Eatmania’s paccheri.

[caption id=”attachment_1250" align=”aligncenter” width=”500" caption=”Filled paccheri ready to bake”]

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Bis di paccheri

Ingredients for 8 persons:

• 500g paccheri

Pumpkin & amaretti filling

• 250g ricotta
• 300g pumpkin, puréed
• 30g amaretti, finely crushed
• 50g parmesan, grated

Sausage & pancetta filling

• 250g ricotta
• 2 fresh pork sausages
• 80g pancetta

Cheese sauce

• 1x250ml single cream
• 80g parmesan cheese, grated
• 150g emmenthal cheese, thinly sliced
• sage leaves, finely chopped
• extra virgin olive oil
• salt & pepper

Prepare the fillings separately. Bake the pumpkin slices in a pre-heated 180 degrees celsius oven for around 20 minutes. Leave to cool and bring to a puree. Add the crushed amaretti, ricotta, parmesan, salt & pepper. Put mixture in a colander so excess liquid can drain from the pumpkin.

In a large saucepan, brown the sausage meat and pancetta then add the ricotta. Meanwhile, bring a large pan of water to boil and cook the paccheri for 1/3 of the time indicated on the packet. Drain the pasta and toss in cold water so that you halt the cooking process. Fill in half of the paccheri with the pumpkin mixture and the remaining ones with the sausage mixture.

Take an oven-proof dish, grease it with some olive oil and place the paccheri in one layer alternating the rows: one pumkin and one sausage until you use up all the pasta.

Now prepare the sauce by pouring the cream in a jug, add the grated parmesan, finely chopped sage leaves, salt & pepper. Pour on top of the paccheri add some warm water and top with sliced emmenthal cheese. Bake in a hot oven for around 20 minutes until pasta is tender.

[caption id=”attachment_1251" align=”aligncenter” width=”500" caption=”Ready to serve paccheri”]

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