Culinary Tours
Culinary Tours Bronze Die Artisan Paccheri Pasta
What it is
This is a package of paccheri pasta, a large, tube-shaped variety originating from Campania, Italy. The pasta is made using a bronze die, a traditional method that creates a rougher surface texture. This texture is designed to hold sauces more effectively than pasta made with modern Teflon dies. The pasta is made from plant-based ingredients, primarily durum wheat semolina.
How people cook with it
Paccheri is a versatile pasta shape that works well with a variety of sauces and preparations.
- With hearty meat sauces
- In baked pasta dishes
- With seafood and vegetable ragus
- Stuffed and baked
To prepare, bring a large pot of generously salted water to a rolling boil. Add the paccheri and cook according to package directions until al dente, meaning it has a slight bite. Drain the pasta, reserving some of the cooking water. Toss the drained paccheri immediately with your chosen sauce. The rough surface of the pasta will help the sauce cling to each piece. You can also use it in baked dishes, where it will absorb flavors beautifully.
How it differs from similar foods
The key difference lies in the bronze die extrusion process. This method imparts a porous and rough surface to the pasta, unlike the smoother finish of Teflon-extruded pasta. This rough texture allows sauces to adhere more readily, enhancing the overall eating experience and flavor distribution.
Who it is for
Home cooks looking to elevate their pasta dishes will appreciate this artisan-style pasta.
How to keep the rest
Store the uncooked pasta in a cool, dry place, away from direct sunlight. Ensure the package is sealed tightly to maintain freshness and prevent moisture absorption. Once opened, it is best to keep it in an airtight container.