Paccheri

Pasta shape ✔ Checked: 10.2026 · sources: 4 Updated: 27.10.2026

Also known as: pacchero, paccheri rigati

Short pasta in the form of very wide smooth tubes; De Cecco and Garofalo describe it as typical of Campania.

Paccheri are a short pasta in the form of very wide tubes. De Cecco calls them a typical pasta of Campania, and Garofalo describes them as having a particularly wide diameter and, in the Campanian tradition, a smooth surface.

Rummo gives its Paccheri n.111 as 42 mm long, 23 mm in diameter and 1.55 mm thick, cooking in 13 minutes. De Cecco's Paccheri n.125 cook in 16 minutes (14 for al dente). Garofalo also sells fresh bronze-drawn paccheri made from durum wheat semolina, cooked for 5–6 minutes.

According to De Cecco the name comes from the Neapolitan paccarià, “to slap”. Garofalo notes that pacchero first appears in writing with its food meaning in 1816 and that in Naples and Campania the word also means “slap”.

De Cecco recommends dense meat ragùs such as the Neapolitan one, oven-baked dishes with cheese and tomato sauce, and rich fish sauces. Rummo suggests seafood and full-bodied meat sauces; Garofalo tomato or meat sauces, or paccheri stuffed with ricotta, sausage or ragù and baked.

Facts

Raw material	Durum wheat semolina
Region	Campania (according to De Cecco and Garofalo)
Duration	13–16 min (dry); 5–6 min (fresh)
Main use	Meat ragù, tomato, fish and seafood sauces, baked dishes

What it includes

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How it connects to Pasta

Paccheri → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta

Links

Used in: 🧅 Pasta alla genovese
What it contains: Semolina, 🌾 Durum wheat
Part of: Dry durum wheat pasta
Similar and different: Rigatoni, Calamarata, Rummo Le Leggendarie, Delverde I Giganti, Granoro Dedicato Le Grandi Specialità, Garofalo Pasta Fresca Trafilata, Liguori Le Speciali IGP, Liguori Le Tradizionali IGP, Di Martino Formati Speciali, Ducato d'Amalfi Pasta di Gragnano IGP
and 35 more
Faella Linea Premium, D'Aniello Pasta Corta IGP, La Molisana Le Speciali, Sorrentino i Classici IGP, Cannelloni, Divella Pasta di semola, Divella Pasta Trafilata al Bronzo, Granoro Dedicato Gli Speciali, Antiche Tradizioni di Gragnano Pasta Corta, Setaro Pasta di Semola, Verrigni Trafilata in Oro, Verrigni Trafilata in Bronzo, Benedetto Cavalieri Pasta di Semola di Grano Duro, Pastificio dei Campi Pasta Corta, La Fabbrica della Pasta Gli Integrali, Gragnano in Corsa Formato Classico, Gragnano in Corsa Formato Speciale, Pastai Gragnanesi Pasta Corta, Mancini Linea Classica, Afeltra 100% Grano Italiano, Monograno Felicetti, Pastificio Latini Linea Rossa, Sorrentino gli Sfiziosi BIO, Sorrentino L'Anima di Grano Integrale Bio, D'Aniello Pasta Senza Glutine, Sorrentino i Classici BIO, Voiello Pasta Corta, Divella Pasta fresca, Il Re della Pasta Pasta Corta, Ducato d'Amalfi Pasta BIO, Afeltra Biologica 100% Grano Italiano, Pastificio Latini Cappelli 1915, Pastificio Latini I Trucioli di Marchesi, La Campofilone Pasta di semola, Sorrentino gli Sfiziosi IGP
In other topics: 🧀 Ricotta

Frequently asked questions

Why are paccheri called paccheri?

According to De Cecco the name comes from the Neapolitan paccarià, “to slap”. Garofalo says pacchero means “slap” in Naples and Campania and appears in writing with its food meaning in 1816.

How long do paccheri cook?

It depends on the producer: 13 minutes for Rummo n.111, 16 minutes (14 al dente) for De Cecco n.125; Garofalo's fresh paccheri need 5–6 minutes.

What do paccheri go with?

Producers suggest meat ragùs, tomato sauces, seafood and fish sauces and oven-baked dishes; they can also be stuffed and baked.

Recipes

Pasta alla genovese

Sources

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