In Neapolitan, pacchero means “slap.” The name is said to come from the pasta’s large, bold shape — resembling a playful slap — or from the sound it makes when tossed with sauce. Thick, tubular, and satisfyingly chewy, Paccheri di Gragnano is ideal for hearty ragùs, seafood sauces, or simple tomato and basil.
Ingredients
• Durum wheat semolina
• Water
(Contains gluten)
Producer Story
The Antonio Massa Pasta Factory was first established in Gragnano in the early 1900s and was once among the town’s most important producers. Revived in 2014 by founder Antonio Massa, the company now combines modern precision with artisanal tradition to craft over 85 shapes and 1,500 kg of pasta per day. Their commitment to quality and slow-drying, bronze-extruded production has earned them the prestigious Gragnano PGI certification, a mark of Italy’s finest pasta.
Net weight: 500 g / 1.1 lb
In Neapolitan, pacchero means “slap.” The name is said to come from the pasta’s large, bold shape — resembling a playful slap — or from the sound it makes when tossed with sauce. Thick, tubular, and satisfyingly chewy, Paccheri di Gragnano is ideal for hearty ragùs, seafood sauces, or simple tomato and basil.
Ingredients
• Durum wheat semolina
• Water
(Contains gluten)
Producer Story
The Antonio Massa Pasta Factory was first established in Gragnano in the early 1900s and was once among the town’s most important producers. Revived in 2014 by founder Antonio Massa, the company now combines modern precision with artisanal tradition to craft over 85 shapes and 1,500 kg of pasta per day. Their commitment to quality and slow-drying, bronze-extruded production has earned them the prestigious Gragnano PGI certification, a mark of Italy’s finest pasta.
Net weight: 500 g / 1.1 lb
