Paccheri Napoletani (500g) – DIVELLA

Paccheri comes from the Campania region of Italy, specifically from the city of Naples, where it has been a beloved staple for centuries. The name “paccheri” is believed to derive from the Neapolitan word “pacchero,” which refers to a loud slap, perhaps a reference to the sound made when the large pieces of pasta are tossed into boiling water.

This pasta is particularly famous for its versatility, as it can be paired with anything from meat ragù to rich seafood sauces. It is also the key ingredient in the traditional Paccheri alla Genovese, a Neapolitan dish made with slow-cooked onions and beef. Paccheri’s ability to hold hearty fillings or sauces makes it a favorite for both traditional and modern Italian cooks.

Ingredients and Characteristics:

• Made from 100% durum wheat semolina and water
• Large tube shape, perfect for filling or holding rich sauces
• Has a rough surface texture that helps it grip sauce
• Naturally vegan and rich in nutrients

Cooking Instructions:

• Bring a large pot of salted water to a boil.
• Add paccheri and cook for 12-15 minutes, or until al dente.
• Drain and mix with your favorite sauce, ensuring it’s generously coated.

Serving Suggestions:

• Classic Neapolitan Style: Combine with a rich, slow-cooked beef ragù for a comforting, traditional meal.
• Seafood Delight: Pair with a seafood sauce made from shrimp, mussels, or clams, with garlic, white wine, and cherry tomatoes.
• Vegetarian Option: Fill paccheri with ricotta and spinach, then bake in a rich tomato sauce topped with melted mozzarella.
• Baked Paccheri: Stuff with a mixture of meat or vegetables and bake in a creamy tomato sauce for a hearty oven dish.

Storage Instructions:

• Store uncooked pasta in a cool, dry place, away from moisture.
• Keep it in an airtight container once opened to preserve its texture.
• Cooked paccheri can be refrigerated for up to 3 days in an airtight container. When reheating, add a splash of water or sauce to ensure it stays moist and flavorful.

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