Paccheri
 Paccheri | |
| Alternative names | Maniche di frate, maniche rigate, rigatoni, rigatoncini, bombaroni, tufoli rigati. Moccolotti in Marche and Umbria.[1] |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Region or state | Campania[1] |
| Main ingredients | Durum wheat flour |
Paccheri (pronounced [ˈpakkeri]) is a type of pasta in the shape of a very large tube, originating from Campania. They are generally smooth, but there is also a ribbed version, paccheri millerighe. The name comes from Neapolitan paccharia, "slaps" with a depreciative -ero to indicate something common.[2] The name has been ascribed to a slapping sound they may make when eaten.[3]
They can be served stuffed or not.[3]
Paccheri with pork ragu.
Notes[]
- ^ a b Zanini De Vita, Oretta (2009). Encyclopedia of pasta. Fant, Maureen B., Field, Carol. Berkeley, Calif.: University of California Press. pp. 190. ISBN 9780520944718. OCLC 558881171.
- ^ Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 176. ISBN 9782501072441. OCLC 762599005.
- ^ a b Naples at Table: Cooking in Campania - Arthur Schwartz - Google Books
Categories:
- Types of pasta
- Cuisine of Campania
- Neapolitan cuisine
- Stuffed dishes