| | |  | italian food gifts for couples | Home » » Tradtional, Oversized Rigatoni (Paccheri) from Outside Naples | | | | | | | Description: | | Just outside Naples and the Amalfi coast, Gragnano is reputed as the birthplace of dried pasta. There, a consortium of small producers, the Cooperativa di Pasta Gragnano, produces the region's most traditional cuts, strictly adhering the artisan production techniques of yesteryear. Using only bronze dies and slow-drying techniques, the Cooperativa crafts pasta of unbelievably rough texture and palate-bursting flavor. Today, they are at the forefront of a local effort to preserve the artisan traditions behind the legendary Gragnano name. Says Cooperativa president, Antonio Marchetti, in the Washington Post, "Real pasta can be forgotten if we are not careful."Once of the Cooperativa's most unique cuts, Paccheri are delicious with creamy sauce, chunk vegetable sauces and meat sauces. | | | Features: | |
• Lovers of rigatoni will savor these oversized pasta tubes
• Produced in Gragnano, just outside Naples, the birthplace of dried pasta.
• Made with the highest quality local wheat
• Produced traditionally by the Cooperativa Pasta di Gragnano, a tiny cooperative of pasta-makers
| | | Product Details: | | | Product Weight:
| 1.0 pounds | | Average Customer Rating:
|  based on 3 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 3 customer reviews )
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Most Helpful Customer Reviews
3 of 3 found the following review helpful:
Very good pasta; not rigatoniMar 01, 2010
By William D. Colburn
"buys things on amazon far too often"
As far as I know, rigatoni has ridges. This is a smooth pasta, so I don't think it's a rigatoni. Without ridges the sauce just slides right off of it.
It is, however, a very good tasting pasta, and it holds up well to cooking. It's a huge tube, cut short. A very nice change from those tiny little tubes at the store that are passed off as rigatoni.
2 of 2 found the following review helpful:
Pasta Supreme!Jul 26, 2010
By Elaine Campbell
"Desert Dweller"
This is wonderful pasta. I have even lived in Rome for a time, and I thought I had tasted the best. But this one stands out above all of them.
The rigatoni (paccheri) is smooth, not ridged. The circle is one inch wide, and in length it measures not quite two inches (before cooking). So it is not small, and I used a knife and fork to cut it into two pieces while dining. It has no fat, and an iron content of 10 percent. I boiled it for around 14-15 minutes.
The texture is perfect - just the right consistency, and the flavor is to die for. On the distributor's website, this product is described as rigatoni-style noodles that "go with everything from cream sauces to chunky vegetables sauces." I tried the dish with a tomato and basil sauce and it seemed to be a complimentary combination.
The package containing the pasta, made by a small cooperative near Naples, is quite large so you get an ample amount. Made by artisans, perhaps it is so special because of their personal touch, and because they use only bronze dies and slow-drying techniques.
The problem is that after you have tasted of this pasta, how do you ever purchase pasta in a mainline supermarket? 'Tis a puzzle!
2 of 2 found the following review helpful:
RigatoniJan 09, 2007
By John M. Varesio
Delicious but overpriced-living in Central Fl. there was no place to purcahse it. So it is a super product.
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