Perciatelli

Perciatelli pasta is in the shape of a long thin tube with a hole in the center. It is thicker than spaghetti, and serves as a nice hearty substitute. The pasta is typically served with a tomato based sauce. Use it in any recipe where spaghetti is called for, and you will not be disappointed. Perciatelli is commonly served in Rome and throughout the Lazio region of Italy.

How to Cook Perciatelli

Bring 4-5 quarts of salted water to a boil. Gently add the perciatelli and stir for one minute. Lightly boil for five to eight minutes or until “al dente”. Drain and serve with your favorite homemade sauce.

An Artisanal Process

Our perciatelli pasta is made from 100% semolina flour and water. The pasta is extruded through authentic brass dies, after which it is dried for a period of 24 to 36 hours. This longer drying period results in a superior quality and texture. The pasta is hand-stirred to ensure even drying. All dry pasta is carefully inspected to ensure that only the best quality product makes it to your plate.