Paccheri Pasta

Other Names:

Barbardoni Pasta
Tufoli Pasta

Region:

Campania

Made with:

Semolina flour and water

About:

Paccheri pasta is a large, tube-shaped pasta that originated in Campania, a region in Southern Italy, particularly the city of Gragnano.

Its name is believed to come from the Neapolitan term “pacca” or “paccharia,” which means “slap” or “pat with an open hand.” This name might refer to the sound the pasta makes when it’s eaten or when sauce is poured onto it. It’s also sometimes known as “schiaffoni,” another term for “slaps.”

Historically, Paccheri was considered a “poor pasta” because its large, filling pieces meant that a small quantity could satisfy an appetite, making it an economical choice. A popular legend also suggests that Paccheri pasta was invented in the 17th century to smuggle garlic cloves from Southern Italy across the Alps into Austria (then Prussia), as the large tubes were perfect for concealing them.

This pasta is typically made from durum wheat semolina and is generally smooth, though a ribbed version, called paccheri millerighe, also exists. Its large, porous shape makes it excellent for holding rich sauces and seasonings.

It large tubular shape is also great and filling with cheese or other stuffings and baking.

Photo Credit: Bill Rubino