Severino Homemade Pasta, Severino Pasta Mfg. · 56 g
Severino Artisanal Perciatelli Pasta
What it is
This is perciatelli pasta, a long, hollow strand similar to bucatini but thicker. It is made using traditional methods, suggesting a focus on texture and quality. The pasta is crafted from durum wheat semolina and water, typical ingredients for dried pasta. Its substantial size and hollow center are key characteristics that influence how it holds sauce.
How people cook with it
Perciatelli is a versatile pasta shape that pairs well with a variety of sauces.
- With hearty meat sauces
- In baked pasta dishes
- Tossed with robust vegetable sauces
- As a base for creamy preparations
To prepare, bring a large pot of generously salted water to a rolling boil. Add the perciatelli and stir occasionally to prevent sticking. Cook according to package directions until al dente, meaning it has a slight bite. Drain the pasta, reserving some of the cooking water. The hollow center of the perciatelli will capture sauce, making it ideal for dishes where you want every strand coated.
How it differs from similar foods
Compared to spaghetti, perciatelli is thicker and has a hollow center. This difference allows it to hold more sauce and provides a more substantial mouthfeel. Bucatini is similar but typically thinner than perciatelli. The artisanal production may also result in a slightly different texture than mass-produced pasta.
Who it is for
Home cooks seeking a pasta shape that can stand up to robust flavors and sauces will appreciate this product.
How to keep the rest
Store any unused perciatelli in a cool, dry place in an airtight container. Ensure it is kept away from moisture and direct sunlight to maintain its quality and prevent spoilage. Proper storage will keep the pasta fresh for future use.