Rachette are 0.177" high and 0.038" and 1.042" thick.
I just love this pasta shape! Hard to find, but one of my favorites.
Racchette with broccoli
Clean the broccoli and cook for 20 minutes in a pot with boiling salted water draining them with a slotted spoon (and keeping the cooking water in the pot), and keep warm. Bring the broccoli’s cooking water to boil again and throw in the pasta. In the meantime, rinse and debone the anchovies. Saute’ the peeled garlic and chili in a pan with oil, and when golden add the anchovies and let them break into pieces, smashing them with a fork until a creamy texture is reached. Drain the pasta when al dente and combine with the broccoli in a serving dish; dress with the sauce and serve warm.
Cooking time: 1 h
For 4 people:
12 ½ oz De Cecco Racchette – 90
2 lb 3 oz broccoli
2 ½ oz salted anchovies
2 garlic cloves
1 dash red hot chili pepper flakes
De Cecco Extra Virgin Olive Oil Only Italian Olives
Recipe courtesy of F.lli De Cecco di Filippo