Paccheri Lisci 500gr Italian Pasta èViva
Paccheri Lisci 500g
Italian Pasta èViva
Ingredients: Remilled durum wheat semolina with 100% Italian (Pugliese) live wheat germ, water.
Cooking time: 8/10 minutes
The Paccheri are made with our re-milled durum wheat semolina with live wheat germ (whole-body durum wheat flour), drawn in bronze and with a long and delicate drying (at low temperature) to preserve the flavor, aroma and the taste of the Apulian wheat.The result is a pasta with an unmistakable flavor, which keeps cooking and which binds perfectly to any seasoning. Try them "al dente"* and seasoned with a squid sauce.
*Al dente means that you didn't over cook pasta until soft, so the consistant is not really soft. In Italy we want pasta "al dente".
Preparation: 15 min
Cooking: 30 min
Servings: for 4 people
Squid already cleaned 500 gr;
Paccheri 320 gr;
Cherry tomatoes 200 gr;
Tomato sauce 200 gr;
Extra virgin olive oil from Peranzana mono varietal to taste;
White wine 50 gr;
Fresh hot pepper 1;
3 cloves garlic;
Chopped parsley 2 tbsp;
Salt to taste
To prepare the Paccheri with squid sauce, place a pan with plenty of water on the fire that will be used to cook the pasta: when it boils, you can salt to taste. Then start cleaning the squid. If they haven't already been cleaned, you can do it yourself, by looking at our squid cleaning sheet. Switch to cutting, then separate the tentacles from the rest of the squid and obtain rings of about 1.5 cm. Then cut the cherry tomatoes in half and set aside. Finally, thinly slice the chilli pepper, from which you will eliminate the stalk. Squeeze the garlic cloves (you can use the whole peeled cloves and eliminate them at the end of cooking) in a pan where you will have poured a round of Extra Virgin Olive Oil from Peranzana mono varietal olive and leave to flavor for a few minutes on low heat, together with the chilli pepper. Add the squid rings together with the tentacles and cook over high heat for just 1 minute, so that the meat of the squid does not harden too much. Smoke with the white wine and let it evaporate for a couple of minutes. Add the cherry tomatoes and tomato puree, mix and cook over low heat for 5-6 minutes. Meanwhile, dip the Paccheri in boiling salted water and then drain (keeping aside a little cooking water) halfway through cooking by pouring them directly into the pan with the sauce. To risotto the pasta you will need a few ladles of pasta cooking water : then pour them a little at a time as needed and mix often. In the meantime, finely chop the parsley and when cooked, sprinkle it on the Paccheri. Everything is ready, your Paccheri with squid sauce are very hot!
|Average Drying Temperature (°C)||50|
|Average drying time (Hours)||72|
|Allergens||it contains gluten|
|Origin of raw materials||Self-produced|
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