Paccheri
Explore large Neapolitan paccheri, its seafood and ragù pairings, filling options and useful rigatoni substitutes.
- Format
- Wide short tubes, much larger than rigatoni.
- Surface and bite
- Substantial walls with smooth or lightly ridged versions.
How to recognise paccheri.
Paccheri is an exceptionally wide, short tube with straight-cut ends. A single piece is dramatically larger than rigatoni and may be smooth or lightly ridged.
Dried paccheri is normally extruded from durum-wheat semolina and water, with thick walls that remain substantial after cooking.
Paccheri is associated with Campania and Naples. The name describes a very large tube with dramatic presence.
Substantial walls with smooth or lightly ridged versions.
Use a wide pot and stir early. Drain carefully because large tubes can tear when overcooked.
Why the geometry matters.
Its broad interior holds seafood, pieces of slow ragù or a filling; the large outside surface also carries reduced tomato sauce without disappearing beneath it.
- Seafood tomato sauce
- Slow ragù
- Baked filled pasta
Do not confuse it with…
Paccheri vs Rigatoni
Rigatoni is narrower, usually more deeply ridged and less dramatic in diameter.
See the rigatoni guide →Paccheri vs Cannelloni
Cannelloni tubes are longer and primarily designed to be filled and baked.
Famous dishes
- Seafood Tomato Pasta