{"id":3587,"date":"2016-09-15T22:02:52","date_gmt":"2016-09-15T22:02:52","guid":{"rendered":"http:\/\/cookwithgusto.com\/?p=3587"},"modified":"2018-03-01T15:05:09","modified_gmt":"2018-03-01T15:05:09","slug":"the-pasta-teller-chapter-4-paccheri","status":"publish","type":"post","link":"https:\/\/cookwithgusto.com\/?p=3587","title":{"rendered":"The Pasta Teller: Chapter 4 &#8211; Paccheri"},"content":{"rendered":"<p>The <strong><a href=\"http:\/\/tastewithgusto.ie\/shop\/paccheri\/\">Paccheri<\/a><\/strong>\u00a0is a traditional kind of pasta from Naples, shaped as giant maccheroni, usually made with durum wheat and water.<\/p>\n<h2>Origins<\/h2>\n<p>Once upon a time, it was known as the &#8220;pasta of the poor&#8221; because they are so big that just a few paccheri were enough to fill your tummy.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/09\/images.jpg\" rel=\"attachment wp-att-3592\"><img decoding=\"async\" class=\"alignnone size-full wp-image-3592\" src=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/09\/images.jpg\" alt=\"images\" width=\"266\" height=\"189\" \/><\/a><\/p>\n<p>The origin of the name comes from\u00a0the ancient Greek: &#8220;\u03c0\u03b1\u03c2&#8221; (whole) e &#8220;\u03c7\u03b5\u03b9\u03c1&#8221; (hand) and\u00a0in the dialect of Naples it means &#8220;slap&#8221;. The reason is that if you throw the pasta from the pot to the plate\u00a0it makes a sound similar to a backhand due to its dimension.<\/p>\n<h3>Production<\/h3>\n<p><a href=\"http:\/\/tastewithgusto.ie\/shop\/paccheri\/\">Paccheri<\/a> have usually a smooth surface, even if it exists also the scratched (&#8220;rigate&#8221;) version, obtained through the brass wire-drawing of the dough.<\/p>\n<p>One of the most famous places where\u00a0is produced is\u00a0<a href=\"http:\/\/tastewithgusto.ie\/product-category\/pasta\/gragnano\/\">Gragnano.<\/a>\u00a0This region has been producing pasta since the beginning of the 18th century using the best flour and the local water of the Lattari Mountains. The wire-drawing is made exclusively with brass tools. This procedure helps the pasta to better absorb\u00a0the sauce. The drying process can take up to 36 hours with a temperature\u00a0of around 36 degrees, this helps the pasta to maintain its characteristic light yellow colour, the flavour and its beneficial properties.<\/p>\n<p>Nowadays, <a href=\"http:\/\/tastewithgusto.ie\/shop\/paccheri\/\">Paccheri<\/a> pasta is still considered a special type of pasta because it can be difficult to find them in the supermarket.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/09\/images-1.jpg\" rel=\"attachment wp-att-3593\"><img decoding=\"async\" class=\"alignnone size-full wp-image-3593\" src=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/09\/images-1.jpg\" alt=\"images (1)\" width=\"260\" height=\"194\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<h3>How to use it?<\/h3>\n<p>The shape of this pasta suit perfectly with a sauce of\u00a0<a href=\"http:\/\/tastewithgusto.ie\/shop\/country-basil-sauce\/\">tomato<\/a>\u00a0and\u00a0<a href=\"http:\/\/tastewithgusto.ie\/shop\/bolognese-sauce\/\">bolognese.<\/a> It is also delicious combined with seafood. Try it filled with ricotta and spinach, vegetables, meat, or any of your favourite ingredients and\u00a0baked in the oven with cheese on the top&#8230; Irresistible!<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/09\/paccheri-e1473899430806.png\" rel=\"attachment wp-att-3591\"><img decoding=\"async\" class=\"alignnone size-medium wp-image-3591\" src=\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/09\/paccheri-e1473899430806-300x206.png\" alt=\"paccheri\" width=\"300\" height=\"206\" \/><\/a><\/p>\n<p style=\"text-align: center;\">\n","protected":false},"excerpt":{"rendered":"<p>The Paccheri\u00a0is a traditional kind of pasta from Naples, shaped as giant maccheroni, usually made with durum wheat and water. Origins Once upon a time, it was known as the &#8220;pasta of the poor&#8221; because they are so big that just a few paccheri were enough to fill your tummy. The origin of the name [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":3589,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-3587","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/3587","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3587"}],"version-history":[{"count":6,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/3587\/revisions"}],"predecessor-version":[{"id":7079,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/3587\/revisions\/7079"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/media\/3589"}],"wp:attachment":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3587"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3587"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}