As seen in the September 2010 issue of Bon Appetit

A giant tube, Paccheri is wonderful for stuffing and baking. This is a traditional shape in Naples where it is served with seafood.

Made from stone ground durum flour from hard winter wheat and pure spring water, Rustichella d'Abruzzo pasta is the finest we've tasted. The dies through which the pasta is extruded date back the 1800's and lend a wonderful texture and coarseness to the noodle. This, plus the 56 hour drying process, create a wonderful, dense, chewy pasta that is wonderful with all of your favorite sauces.