Paccheri is the pasta shape that best embodies Naples’ pasta tradition. It is coarse and big and it is ideal to hold onto a copious amount of sauce – it is a pleasure-filled dish that the whole world envies us. The gluten-free version is as delicious as the classic durum wheat semolina pasta, but it also has nice hints of corn and rice flours.

The flavour is rustic and traditional, the consistency is simply perfect and firm and the pasta is a true masterpiece. Combinations with this Paccheri pasta are almost endless. From fresh tomato for a summer dinner, to mushrooms and sausages for a hearty dish – success is always guaranteed. To make a truly exceptional pasta dish, pair this pasta with seafood.

The Antico Pastificio Morelli pasta factory has been making prime-quality pasta since 1860. This pasta is exceptional, because they use durum wheat semolina that still contains the wheat germ, i.e., the core of the grain, which lends the pasta incredible flavour and scent. They also employ artisan techniques, extruding the pasta through bronze dies, stretching it out by hand and letting it slowly dry at a low temperature. That’s why this pasta is truly one of a kind.

A type of pasta with an excellent consistency and porosity, 16 minutes cooking time, processed using artisan methods and dried at a low temperature.
It is an excellent alternative for anyone who is intolerant to gluten and/or has a gluten allergy.
Ideal for oven-based dishes filled with fish, meat- or vegetable-based sauces, or with generous amounts of tomato.

Ingredients: Yellow corn flour, white corn flour, rice and water