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Paccheri pasta going flat
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Paccheri pasta going flat

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Tried my first batch of paccheri pasta. Started with a 50/50 flour/semolina dough. Trying a purely semolina dough next. Looking for tips to avoid tubular pasta flattening. Thanks

Paccheri pasta
Basil pesto
Mushrooms
Tomato
Cream
Lemon
Parmesan

by PureLingonberry2

4 Comments

  1. sigflo

    Dry pasta is the way i guess. Quality dry pasta, cooked al dente.

  2. r-noxious

    Dryer dough and less cook time are the only options that I know. I bet it tasted good though.

  3. cnz4567890

    >Looking for tips to avoid tubular pasta flattening

    Purchase it dry.

  4. Rampasta

    I make Paccherri at our restaurant (it so much better fresh than buying it dry). I set it up vertically in the extrusion tray and let it air dry overnight. It doesn’t get completely dry, but it has enough structure to hold up in the cooking water. If you want to eat it the day you make it, let it sit in the fridge or hit it with air from a box fan for at least an hour.

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