F.lli De Cecco di Filippo Fara San Martino SpA
De Cecco Paccheri Pasta
What it is
Paccheri are a type of large, tube-shaped pasta originating from Naples, Italy. They are made from durum wheat semolina and water, extruded through bronze dies which gives them a rougher surface texture. This texture is ideal for holding sauces. The pasta is dried slowly to preserve its structure and flavor. Paccheri are known for their substantial size and satisfying bite.
How people cook with it
These large tubes are a versatile pasta shape, perfect for hearty dishes.
- With rich meat sauces
- Baked with cheese
- Filled and baked
- In seafood pasta dishes
To cook paccheri, bring a large pot of generously salted water to a rolling boil. Add the paccheri and stir occasionally to prevent sticking. Cook according to package directions until al dente, meaning it has a slight bite. Drain the pasta, reserving some of the cooking water. Toss the paccheri with your chosen sauce immediately. The hollow center and ridged exterior are designed to capture and hold substantial sauces, ensuring every bite is flavorful.
How it differs from similar foods
Compared to smaller pasta shapes like penne or rigatoni, paccheri's larger diameter and length offer a more substantial mouthfeel. The rougher surface, achieved through bronze extrusion, allows sauces to adhere better than smoother pasta varieties. Their size makes them ideal for holding chunkier ingredients.
Who it is for
Home cooks and professional chefs who enjoy creating robust and satisfying pasta meals.
How to keep the rest
Store any leftover uncooked paccheri in a cool, dry place in an airtight container. Ensure it is kept away from moisture and direct sunlight to maintain its quality and prevent spoilage. Properly stored, it will remain fresh for an extended period.