Puglia · Dal 1966
Paccheri èViva
Paccheri èViva: the large format of Neapolitan tradition, bronze-die extruded with live wheat germ.
Paccheri made from 100% Italian durum wheat, bronze-die extruded and slowly dried at low temperature. The large calibre and the rough surface turn any sauce into an elegant dish.
- Large format: the elegance of traditional paccheri
- Bronze-die extruded: surface that captures the sauce
- Live germ: complete nutrition of the grain
- 100% Italian durum wheat grown in Puglia
- Secure payment
- Protective packaging
- Traceable supply chain
In short
A pasta made for those who accept no compromises
Paccheri made from 100% Italian durum wheat, bronze-die extruded and slowly dried at low temperature.
The large calibre and the rough surface turn any sauce into an elegant dish.
- Bronze-die extrusion for a rough surface
- Slow drying at low temperature (≤ 45 °C)
- Re-milled durum wheat semolina 100% Apulian
- With live wheat germ
- Protein 13,1 g per 100 g
- Zero-residue wheat, non-GMO
Versatility
Ideal for
The wide tube of the Paccheri èViva is ideal for sauces with pieces of fish, meat or vegetables that fit inside:
- Paccheri with lobster: the sweet, iodine-rich lobster meat gathers inside the tube while the sauce coats the surface — a Michelin-star restaurant dish at home.
- Sunday Neapolitan ragù: a slow ragù of beef, pork and sausage that cooks for hours and penetrates the heart of the pacchero, the most authentic Campanian tradition.
- Baked stuffed paccheri: filled by hand with ricotta and spinach, meat or fish ragù and béchamel, then baked in the oven — the wide tube makes them ideal.
- Pescatora sauce with mixed seafood: mussels, clams, prawns, squid and langoustines in fresh tomato — the tube holds the whole seafood.
- Burrata cream and confit tomatoes: the melted burrata creates a velvety sauce, the confit tomatoes add sweetness and acidity — a modern and refined dish.
- Neapolitan genovese: the white ragù of golden onion and well-stewed meat — the traditional format for this slow preparation that requires hours of patience.
- Swordfish, olives and capers: diced swordfish with black olives, Pantelleria capers, cherry tomatoes and basil — a summer Mediterranean sauce of great character.
The difference
Why choose Paccheri èViva
The Paccheri èViva are born from our 100% Italian durum wheat semolina grown in Puglia with zero-residue integrated farming, bronze-die extruded and slowly dried to preserve aroma, live wheat germ and an impeccable al dente cooking.
- Durum wheat semolina 100% Italian (Puglia)
- With live wheat germ, complete nutrition of the grain
- Bronze-die extrusion for maximum sauce hold
- Slow drying at low temperature (≤ 45 °C)
- Zero-residue farming: without glyphosate or pesticides
- High in protein (13,1 g/100 g) and with an authentic flavour
Every pack is traced: semolina batch, milling, production and packaging for full traceability.
Territory
Origin of the grain and territory
Paccheri are the choice of those who bring a traditional dish to the table with the full power of a true sauce.
The semola is the same used across the entire èViva la Pasta line: durum wheat grown in Apricena under zero-residue integrated farming, twice-milled while keeping the wheat germ alive — the most nourishing, fragrant part of the grain.
Bronze-drawing and slow static drying at low temperature (≤ 45 °C, ~22 h) are shared by the whole line: what changes from one shape to the next is the geometry of the cut — and that is what decides which sauces each pasta pairs with best.
Who it is for
What is Paccheri èViva
Paccheri are a large tubular pasta format, typical of the Neapolitan tradition, with a smooth outer surface made micro-rough by the bronze die: a robust, protein-rich pasta (13,1 g/100 g) with an authentic flavour.
They are made with re-milled durum wheat semolina 100% Apulian with live wheat germ, bronze-die extruded and slowly dried at low temperature. The wide tube makes them ideal to be seasoned, filled and baked in the oven, or creamed in the pan with a ladle o
Technical data
Specifications
Cook 12 minutes in plenty of salted water (1 litre per 100 g), stirring gently in the first minutes. Drain al dente without rinsing.
The result
Results in your dough
With the Paccheri èViva you obtain:
- Perfect cooking hold, impeccable al dente
- Rough surface that holds and gathers the sauce
- Authentic flavour of Apulian durum wheat
- Wide tube that holds fish, meat and vegetables
The live wheat germ gives aroma and aromatic richness to the finished dish.
How to use it
Practical tips
Simple cooking for an impeccable hold:
- Cooking 7–16 min
- 1 L water / 100 g
- Stir in the first minutes
- Drain al dente
Bronze-die paccheri can be seasoned, filled and baked in the oven, or creamed in the pan with a ladle of cooking water.
Per 100 g
Nutritional values
Quality checks
Food safety
The Paccheri èViva are born from a controlled and traceable supply chain, from the field to the pack:
- 100% Italian durum wheat semolina grown in Puglia
- Zero-residue farming: without glyphosate or pesticides
- Free from added additives or enzymes, non-GMO
- Complete batch traceability: semolina, milling, production, packaging
Notice
Allergens
Contains gluten (from wheat). May contain traces of soy and mustard.
Store in a cool and dry place, away from sources of heat and humidity. Best before 30 months from the production date.
Verified reviews
What our customers say
The products I bought are pasta, flour and olives. All of excellent quality. An experience I recommend, I've been a customer for a few years now!
The products enjoy unmistakable qualities recognisable at first sight after cooking the preparations in any processing carried out, guaranteeing the intended results.
The quality of the products offered is excellent. From the aroma of the flour to its use up to the final result, beyond comparison with other similar products.
FAQ
Frequently asked questions
What are bronze-die extruded paccheri?
How are they cooked?
What is the difference between paccheri and ridged paccheri?
Which recipes are they used in?
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Paccheri èViva: the large format of Neapolitan tradition, bronze-die extruded with live wheat germ.