Masciarelli Bronze cut Paccheri

Masciarelli Bronze Cut Paccheri

The secrets that make our Masciarelli Bronze Cut pasta so extraordinary lie in the top-quality Italian grain and the mineral rich pure spring water that flows from the Majella Mountains, whose snow-capped mountains you can see from the Pastificio.

Masciarelli Paccheri is the perfect result of the bronze cut pasta process. Slowly air dried at very low temperatures, this rough cut pasta is a favorite of many of our restaurant customers. Whether, its clams, olive oil and garlic; chunky fresh tomatoes and basil, or any of a million combinations, this pasta is perfect.

Masciarelli Bronze Cut pasta is made using bronze dies that are over 100 years old and gently slow dried at very low temperatures to produce the classic bronze cut texture that your favorite sauce will gladly cling to. What makes Masciarelli pasta so extraordinary? 95% of all large scale pasta is produced using teflon dies and rapidly forced dried. This produces a very smooth texture (or lack thereof) and provides nothing for your sauce to cling to. Not Masciarelli! We take our time and produce the best artisan pasta that we can, so that you can enjoy the experience of true Italian pasta.

This slow drying method is very time consuming, but slowly aids in the removal of moisture from the pasta. The benefits of this process can be seen in the fine dust of flour that remains on the surface of the pasta and greatly contributes to the incredible texture.

Abruzzo is considered the "Green Heart of Europe", with more National Park space than any other area of Europe. The pasta is produced in a small town in the Province of L'Aquila, Abruzzo. This beautiful region produces extraordinary pasta, olive oil, wine and cheese and we invite you to taste the fruits of Abruzzo.

My family and I dedicate ourselves every day to our work, always with the same techniques, the same manual skills, the same passion and with renewed creativity. For all of us this is not a job, it is an art. And as artists, through our work, pasta, we want to eternally pass on those ancient odors and particular flavors that have always characterized our homeland.

With dedication,

Orazio Masciarelli