100% Italian organic durum wheat pasta.
Paccheri – Cooking time: 10 mins.
Pasta inspired by tradition.
Only high quality raw materials.
100% Italian organic durum wheat
The durum wheat used for my pasta is obtained by milling the best Italian grains such as Antalis, Marco Aurelio, Saragolla, Iride and Simeto. Certified by the CCPB (Consorzio Controllo Prodotti Biologici di Bologna – Consortium for the Control of Organic Products of Bologna), it is subjected to strict controls covering the entire supply chain.
Its production respects the highest standards of environmental sustainability. Thanks to the slow milling process, Italian organic durum wheat preserves nutritional values and keeps the organoleptic characteristics of durum wheat intact. It is the perfect choice for the preparation of my pasta.
HACCP-controlled and certified water
The water I use to produce my pasta and to sanitize my laboratory is periodically analyzed as required by the HACCP (Hazard Analysis Critical Control Point) plan, which aims to guarantee the hygienic safety and edibility of food to protect consumers.
I recommend a recipe.
Paccheri NAES alla Sorrentina
Ingredients:
400 g of NAES Paccheri
400 g of tomato puree
250 g of Buffalo mozzarella cheese
50 g of grated Parmesan cheese
1 clove of garlic
1 small onion
1 sprig of fresh basil
Extra virgin olive oil
Salt and black pepper to taste
Instructions:
Prepare the sauce:
In a large pan, pour a drizzle of olive oil and sauté the whole garlic clove and finely chopped onion. When the onion becomes translucent, remove the garlic clove.
Add the tomato puree to the pan and a pinch of salt. Cook over medium-low heat for about 15-20 minutes, until the sauce thickens slightly. Adjust salt and pepper to your taste. Finally, turn off the heat and add some torn basil leaves.
Cook the NAES Paccheri:
Bring a large pot of water to a boil and add coarse salt.
Add the NAES paccheri and cook them according to the cooking time indicated on the package. It is important to cook them al dente as they will finish cooking in the oven.
Fill the Paccheri:
Take the cooked NAES Paccheri and fill them with the prepared sauce, making sure to stuff them well. You can use a teaspoon or a piping bag without a nozzle.
Arrange the stuffed Paccheri in a lightly oiled baking dish.
Add the topping:
Pour the remaining tomato sauce over the stuffed Paccheri, covering them completely.
Cut the Buffalo mozzarella into cubes and distribute it over the surface of the Paccheri.
Bake:
Preheat the oven to 180°C (350°F) and bake the dish with the paccheri.
Let it cook for about 20-25 minutes, until the mozzarella melts and turns golden.
Serve:
Remove the NAES Paccheri alla Sorrentina from the oven and sprinkle the surface with grated Parmesan cheese.
Garnish with some fresh basil leaves and serve hot.
