When the Greeks founded Naples in VIII Century BC, they adopted a dish prepared by the natives, a sort of pasta made with barley-flour and water and dried in the sun  which they called “macaria” very close to what today is called “maccheroni”. There are references to pasta in Roman times starting in the III century b.C.; following this, in Cicerone’s works dating to the 1st Century b.C. we find him writing about his passion for “laganas” that were sheets of pasta made with wheat flour and  water, very similar to what today we call “lasagna”.

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Additional information

Weight 0,520 kg
Dimensions 8 × 15 × 23 cm

Durum wheat Semolina, water


Clean and cut an eggplant and cherry tomatoes in cubes, and add them in the same order 5 minutes one from the other to a large pan with extra virgin olive oil, where you will have slightly fried and then thrown away a whole clove of garlic. When the vegetables are cooked, cook the Mezzi Paccheri and add them to the pan and mix to creamy consistence over low heat. When serving, add some cacioricotta grated cheese.


Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese.
The rules to cook pasta are quite simple: Fill a tall large sauce pan following the 1/10/100 rule i.e. 1 liter of water and 10 grms of salt for every 100 grms of pasta you intend to cook (1 pint of water with 2 Ozs of salt per pint for every 1.7 Ozs of pasta) even if for the larger formats, you may need a little more water. The pasta will need to move freely in the boiling water. Bring the water to the boil then add the salt to it, put all the pasta in the water and give it a stir so it doesn’t stick. The required minutes of cooking are different between types of pasta, and they are always indicated on the label. Once cooked throw water and pasta in a colander, drain it properly and then follow the seasoning recipe.


All year

Gross weight

520 g / 18.3 Oz

Net weight

500 g / 17.6 Oz

Shelf life

24 months