Paccheri are a typical pasta from the Campania region. The name comes from " "paccaria" which in dialect means "slap". Probably in popular tradition it was a reference to the large, heavy consistency. This pasta is popular in other regions as well, albeit with different names.
It is recommended for preparing pasta dishes served with dense, hearty meat ragu's such as neapolitan ragu which works its way inside the pasta and fills it with flavour.
Alternatively, it can be enjoyed in oven baked dishes with cheese and tomato sauce or rich fish and shellfish dishes.
Cooking time: 16 mins - al dente 14 mins.
