Paccheri are a typical pasta from the Campania region. The name comes from "paccarià" which in Neapolitan 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 ragùs such as Neapolitan ragù 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 sauces.
Available in 500g pack.s
Some people claim that Pipe can be traced back to the times of Roman cooking while others maintain that this type of pasta originated more generically from the central-southern part of Italy.
Pipe Rigate are a delicious variation of the Lumaca (snail) shape pasta which, thanks to the double-ended opening and the distinctive ridges, are perfect for mixing up with and capturing less dense, more liquid sauces.
Pipe Rigate are especially good with ragù sauces made from pork or beef, sausages or mushrooms. This pasta is also perfect for summer dishes with light sauces made from fresh tomatoes and mozzarella, or oven-baked dishes.
Available in 500g and 3 Kg packs.