Paccozze Pasta

“Paccozze” is indeed a specific and lesser-known regional pasta, a true gem from Molise, and particularly a specialty of Castelbottaccio.

A Molise Tradition from Castelbottaccio

Since I couldn’t find an image here is a description. Paccozze pasta is made from a simple yet classic dough consisting of flour, eggs, and a touch of salt. After the dough has rested, it is rolled out into a thin sheet. From this sheet, palm-sized rhombuses (diamond shapes) are meticulously cut out, giving Paccozze its characteristic form. A rhombus is  a quadrilateral (a four-sided shape) where all four sides have the same length. It’s also a parallelogram, meaning its opposite sides are parallel. Essentially, a rhombus is a tilted square, or a diamond shape.

Historical and Culinary Context

What makes Paccozze particularly distinctive is its traditional preparation and the specific occasion for which it was historically made. It is famously cooked in milk and then served with a rich lamb ragù, often finished with a generous sprinkle of Pecorino cheese.

This unique dish was traditionally prepared for the Feast of the Ascension. The tradition of cooking it in milk stems from the fact that on this particular feast day, the only work allowed was milking the animals. This deeply rooted connection between the pasta, its preparation, and a specific religious observance highlights the rich cultural and historical fabric of Molise’s culinary heritage. Paccozze, therefore, is not just a pasta, but a dish steeped in local tradition, resourcefulness, and a connection to rural life.