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 packs.
Fusilli Lunghi Bucati are originally from Campania and have a simple spiral shape.
In the past, Fusilli were made by hand according to a method that was passed down from one generation to the next: you had to rapidly twist a strand of spaghetti around a knitting needle with a skilled hand. The ability required to perform this procedure is reminiscent of that of spinners and as a matter of fact, the term "fusillo" comes from "fuso" (spindle) which was the typical tool used by spinners for their work.
Fusilli Lunghi Bucati are traditionally served with Neapolitan or "guardaporta" (doorman) ragù and the Neapolitan ragù known as "alla genovese" (Genoa style). Generally, this pasta is best with parmesan or pecorino (sheep's cheese) or with tomato and vegetable based sauces with aubergines and peppers.
Available in 500g packs.