F.lli De Cecco di Filippo Fara San Martino SpA
De Cecco Mezzi Paccheri Pasta
What it is
Mezzi paccheri are a type of short, wide, ridged pasta originating from Southern Italy. The name 'mezzi paccheri' translates to 'half paccheri,' indicating they are shorter than the traditional paccheri. Their robust shape and textured surface are designed to hold sauces exceptionally well. This pasta is made from durum wheat semolina and water, a classic combination for dried pasta.
How people cook with it
This pasta shape is versatile and pairs beautifully with a variety of sauces, from hearty meat ragùs to lighter vegetable-based preparations.
- With chunky vegetable sauces
- In baked pasta dishes
- With seafood and tomato sauces
- As a base for creamy sauces
To cook mezzi paccheri, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, meaning the pasta is tender but still has a slight bite. Drain the pasta, reserving some of the cooking water. Toss immediately with your chosen sauce, adding a little of the reserved pasta water if needed to achieve a smooth consistency. The ridges and wide opening of the pasta help capture and distribute the sauce evenly.
How it differs from similar foods
Compared to thinner pasta shapes like spaghetti or penne, mezzi paccheri's larger diameter and ridged exterior provide a more substantial bite and a superior ability to cling to thicker, chunkier sauces. Its shorter length makes it easier to eat with a fork.
Who it is for
Home cooks looking for a satisfying pasta shape that can stand up to robust flavors will appreciate mezzi paccheri.
How to keep the rest
Store uncooked mezzi paccheri in a cool, dry place in its original packaging or an airtight container. Keep it away from direct sunlight and moisture to maintain its quality and prevent spoilage. Properly stored, it can last for a long time.