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  • Egg Paccheri
  • Egg Paccheri
  • Egg Paccheri

Egg Paccheri


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The name of this pasta shape was born in Napoli and it refers to “slaps”, this pasta shape has been appreciated throughout Italy and around the world. Tasting Marche has welcomed this specialty in the Marche and introduced the version with egg, in fact this Egg Paccheri encloses the culinary tradition of the Marche and Campania, and the final result is really amazing.

Type: Egg Pasta
Producer: Azienda Agricola Agrituristica Luciani Diego
Made in:  Marche (Italia)
Net Weight: 500 g

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The name of this particular pasta shape is derived from the greek and even in the Italian language is still used as a "slap" or open hand. Hence the name of this pasta, of a larger size than normal, which typically is accompanied by succulent sauces or even to be stuffed and baked. To all this must be added the typical preparation of pasta of San Ginesio, made with natural ingredients to bring to your tables a product of inestimable quality.

Agricola Luciani Diego. Sede Legale Contrada S.Croce, 86. 62026 San Ginesio (MC). Laboratorio: Contrada Vallimestre, 4, Località Celiano. 62026 San Ginesio (MC).The passion for pasta of the Luciani Family is handed down from generation to generation. Once the grandmothers were the ones who, with a rolling pin and wooden counter top, did not lose an opportunity to make delicious egg pasta, recently the grandson Diego, fascinated by this art, decided to embark on a real mission: to make the tradition of egg pasta of the Marche known to the rest of Italy and abroad. The laboratory is located in San Ginesio, a place standing out for its clean air, healthy climate, charming country and enviable calmness. The Azienda Agricola Luciani produces egg pasta, typical of the tradition of San Ginesio, offering different shapes: quadrucci, maccheroncini, spaghetti, tagliatelle, pappardelle, mezze maniche, conchiglioni and strozzapreti.Azienda 

General Information: The egg pasta is easy to prepare; dressed just cooked or sautéed in a pan; it is excellent with tomato based or meat based sauces, fresh vegetables or fish. The pasta should be stored in a cool dry place and should not be exposed to the sun. How to eat: Bring a large pot of water to a rolling boil (around 1 litre for every 100 gr of pasta that you want to cook); season with salt and add pasta. Cook pasta in boiling water 10 minutes, stirring softly with a wooden spoon to prevent pasta from breaking. Drain the pasta and serve it with your preferred sauces and seasonings.

Durum wheat semolina and whole fresh eggs category A. Percentage of egg 27,6%, very slow drying at low temperature. The water used comes from the Consortium of Fargnio located within the Mountain Sibillini National Park. Typical values serving size 100 gr: energy 369 Kcal, 1543 Kj; Fat 3,56 gr of which saturates 1,03 gr; Protein 13,57 gr; Carbohydrate 73 gr of which sugar 3,97 gr; dietary fibres 2,6 gr; salt 0,44 gr.

For a generous and succulent first course, try our Egg Paccheri topped with Porcini Mushrooms Sauce and diced Pancetta ... yum yum!