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Raffaele Solinas’ Paccheri in Ruota di Parmigiano Reggiano with Balsamic Vinegar


Paccheri are undoubtedly the most majestic kind of short pasta one can find! With a diameter of 1 ½ inch (4 cm), thick walls, and a rough surface, each guarantees an unbeatable bite, or two!

The Paccheri shape originates in the Campania region of Italy, which is also where you find Gragnano a town near Naples recognized as the capital of dried pasta.


Ingredients (2 servings) 

5 oz Paccheri di Gragnano IGP

1 Tbsp coarse salt

1 Tbsp butter

1 Tbsp Extra Virgin Olive Oil DOP

1/4 cup Parmigiano Reggiano DOP, grated

Drops of Aceto Balsamico di Modena IGP



  1. Bring a large pot of water to a boil and generously season with salt. Add pasta and cook until al dente.
  2. Drain pasta in a colander.
  3. Reserve some pasta water.
  4. Place skillet (or same pot used to cook pasta) over medium heat and add pasta back into pot.
  5. Add reserved pasta water butter and the tablespoon of extra virgin olive oil (made in Italy).
  6. tossed the Paccheri in a Parmigiano wheel and add little pasta water and the 1/4 cup grated Parmesan.
  7. servings the pasta with some shaving Parmesan and finish the plate with some drop of Modena balsamic.



Chef Raffaele Solinas