Pacchero Gragnano of Mealitaly is a classic pasta shape in the South, it perfectly seasons fish or shellfish, simple sauces with cherry tomato, basil and salted ricotta or the traditional meat sauce. This type of pasta has a great advantage to enhance any seasoning, from the lightest to the most elaborate.
bronze drawn /
We use only high quality semolina. All shapes of pasta are drawn in bronze, which has a slower scroll, giving the pasta roughness and porosity, providing excellent hold of the dressings.
slow drying /
The drying takes place slowly (up to 42 hours) and at low temperature (up to 50 °C) in static cells. Here, the unique balance of time, heat and humidity reproduces the famous “wind tunnel” of Roma Street in Gragnano.
durum wheat semolina and water
cooking time /
from 15 to 18 minutes