paccozza
What it is
Paccozze are a fresh hand-cut pasta from Pesco Sannita. The dough is durum wheat semolina, water and salt. Some families add eggs. The cook rolls a thick sheet, about 3 mm, cuts it into strips, then cuts the strips into triangles or irregular polygons. No two pieces match. The shape began as a way to use the scraps left from other pasta.
Pesco Sannita is in the province of Benevento, in the Sannio area of Campania. The town holds a Sagra della Paccozza every August. The classic dressing is fresh tomato sauce with basil and grated pecorino. Meat ragù, mushroom sauce and pasta e fagioli are also served.
What it is served with
Pairs with: Pomodoro · Meat ragu · Porcini · Pasta e fagioli
Nutrition
Per 100 g of dry semolina pasta. The shape does not change these numbers. The dough does, so a whole wheat or egg version of this shape reads differently. See every dough.
| Per 100 g | Energy | Protein | Carbohydrate | Fibre | Fat | Sodium | Iron |
|---|---|---|---|---|---|---|---|
| Dry | 371 kcal | 13.0 g | 74.7 g | 3.2 g | 1.5 g | 6 mg | 3.3 mg |
| Cooked | 158 kcal | 5.8 g | 30.9 g | 1.8 g | 0.9 g | 1 mg | 1.3 mg |
One portion. 100 g dry becomes about 235 g cooked, 371 kcal and 13 g of protein. Pasta takes on 2.3 times its weight in the pot.
No paccozza? Use these
Ranked by how they behave with sauce, not how they look.
Other names
paccozze.
Sources
- Wikipedia (it): Paccozza (profile: origin, form, use)
- BeneventoNews24: Le paccozze di Pesco Sannita (profile: origin, form, use)
- Sagre Autentiche: Sagra della paccozza (profile: origin, form, use)
- USDA FoodData Central (nutrition per 100 g, by dough: FDC 169736, Pasta, dry, enriched; FDC 169737, Pasta, cooked, enriched, without added salt), public domain. The cooked yield is derived from the two energy figures.
- Paccozza, Italian Wikipedia (summary), CC BY-SA 4.0
- Q28670431, Wikidata
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.