Sublime

They take their name from the onomatopoeic paccarià, Neapolitan for ‘to slap’. Which is exactly what they do when cooked, like soft sacs, they slap and flap when you toss them in the sauce, then again in your mouth. Along with rigatoni, paccheri are my preferred shape, and one of the best ways to understand good quality pasta, its porous surface,

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Authentic.

integrated

coalescing