Paccheri are a typical pasta from the Campania region. The name comes from "paccarià" which in Neapolitan dialect means "slap". Probably in popular tradition it was a reference to the large, heavy consistency. This pasta is popular in other regions as well, albeit with different names.
It is recommended for preparing pasta dishes served with dense, hearty meat ragùs such as Neapolitan ragù which works its way inside the pasta and fills it with flavour.
Alternatively, it can be enjoyed in oven-baked dishes with cheese and tomato sauce or rich fish sauces.
Available in 500g packs.
The origins of Capelli d'Angelo, with their evocative name (Angel Hair) and light consistency, are contested between the area around Genoa, Naples and the Ciociaria (central Italy). It is one of the thinnest types of long pasta wound into a nest shape.
Even the name Capelli d'Angelo is reminiscent of the fine consistency of this type of pasta which is ideal for infants from 9 months old onwards to help them get used to eating food for grown-ups.
Capelli d'Angelo are a type of pasta which is ideal with broth into which it is broken. Capelli d'Angelo can also be used for pasta dishes served with white sauces, eggs, uncooked butter and cheese.
Available in 500g pack.s