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.
Among the countless versions of maccherone, apparently Sedani were first created in Naples with a smooth shape and the name "denti di elefante" (elephant's tooth), and later acquired the grooved pattern like the ridges on celery, according to some from Tuscany, and the change in the original name.
Sedani Rigati (ridged version) go very well with elaborate condiments such as ragùs made from meat and mushrooms or sausage, but they are equally as good for preparing oven-baked dishes or simply with tomato and basil.
Available in 500g or 3 Kg packs.