Paccheri

Paccheri is a type of pasta originating from the Campania region in Italy, particularly in the province of Naples. It is a traditional hand-rolled pasta made from durum wheat semolina, water, and salt. The name "paccheri" is derived from the Italian word "pacchia," which refers to the shape of the pasta, resembling a tube with a rounded bottom and parallel sides.

Paccheri typically measures between 3 and 4 cm in length and has a diameter of about 1.5 cm. The surface of the pasta has a characteristic ridged pattern, which is created during the rolling process. According to regional traditions, paccheri should have a rough texture on its surface and a chewy, al dente consistency when cooked.

In Neapolitan cuisine, paccheri is often paired with sauces rich in meat ragù, garlic, and tomato, which complement the robust flavor of the pasta. The sauce sticks well to the textured surface of paccheri, making it a popular choice for households and restaurants in the Campania region. Paccheri can be cooked al dente and served with a variety of sauces, from simple olive oil and garlic to rich meat-based ragù.

The production of paccheri is mostly limited to traditional artisanal producers and small-scale industrial manufacturers. The quality and authenticity of handcrafted paccheri are often associated with local culinary traditions and regional heritage. Despite its origins in Neapolitan cuisine, paccheri is now enjoyed throughout Italy and has gained popularity worldwide as a distinctive and authentic Italian pasta shape.