Rich and nutty, Bona Furtuna’s SOFI Gold award-winning Paccheri—a large tubular pasta designed to aid smugglers in the 1600s—is made with ancient grains grown in Sicily. Despite the use of robust, organic, non-GMO ancient grains, which give the noodles a slightly darker hue, we were surprised to find that the pasta has a soft, tender texture. Extruding the noodles through bronze plates gives them a porous texture that clings beautifully to sauce, improving the final flavor of pasta dishes. Try it with a chunky ragù or meaty Bolognese, or stuffed with ricotta or sausage.
Developed in Campania, Italy, in the 1600s, paccheri was intended for more than piling on to plates; the large tubes were designed to smuggle strong Italian garlic over the Alps into modern-day Germany, where the allium was feebly flavored.
We test everything we sell. Here’s how we’d use this.
Swap paccheri for rigatoni in recipes, or stuff and bake like cannelloni. The pasta pairs perfectly with chunky or meaty pasta sauces. Try it in our Rigatoni with Ricotta-Sage Pesto, Rigatoni Carbonara with Ricotta or Tagliatelle alla Bolognese.
Swap paccheri for rigatoni in recipes, or stuff and bake like cannelloni. The pasta pairs perfectly with chunky or meaty pasta sauces. Try it in our Rigatoni with Ricotta-Sage Pesto, Rigatoni Carbonara with Ricotta or Tagliatelle alla Bolognese.
The Bona Furtuna farm is under the stewardship of Pasquale “Mimmo” Marino, a master botanist. He’s studied Sicily’s unique ecosystem for over two decades to preserve ancient plant varietals and keep traditional practices alive.
Shop AllOn purchases of $125+ in the contiguous 48 states.
Save up to 40% on items when you purchase 2 or more!
#changethewayyoucook
