Paccheri (everything you need to know)

Paccheri is a traditional Neapolitan pasta that looks like giant macaroni or, as some say, pieces of a cut-up garden hose!

It's typically used in rich, robust sauces or with delicate seafood, and Italians also often stuff these pasta tubes with ricotta or other ingredients and bake them.

What does 'paccheri' mean?

The word paccheri (also known as schiaffoni) apparently comes from the ancient Greek ("πας" -all and "χειρ" -hand), which translated into Italian means a pat or a slap given with an open hand, but not in an aggressive way.

In Italian, the word for slap is 'schiaffo'. Whereas in Neapolitan dialect, it's 'una pacca'. In fact, this pasta has two names, paccheri and schiaffoni! Many attribute the name/s to the 'slapping' noise made when pouring sauce onto the pasta!

History

In Neapolitan cuisine, paccheri has pretty ancient origins and has been around for a long time. In the past, it was considered 'poor pasta' or pasta for the poor because the pieces are very large and filling.

Consequently, appetites could be satisfied with only a small quantity of pasta. Plus, this was a low-cost food people could make with only flour and water!

The pasta they used for smuggling garlic!

According to food legend, these pasta tubes were invented as a way to smuggle garlic cloves across the alps into what is Austria today. Apparently, Austrian garlic was rather small and not very pungent. In contrast, the Austrians and Hungarian arictocrats loved Southern Italian garlic, with its large pungent cloves.

In the early 1600s, the Austrians banned the importation of Italian garlic in order to protect their own garlic farmers. Southern Italian garlic farmers, whose livelihood depended heavily on the Austro-Hungarian garlic market, were more than upset.

The story goes that Southern Italian pasta makers secretly invented paccheri pasta tubes to be perfectly shaped to hide a ducat's worth of Italian garlic (approx.four cloves).

This garlic smuggling operation was so effective that the Austrian garlic industry finally collapsed. The government had not been able to find out how Italian garlic was being smuggled across the Alps so effectively or stop it!

Ingredients

Paccheri is widely availble dried but it can also be homemade. The ingredients used to make the pasta varies depending on the type.

Dried Paccheri Ingredients

• Durum Wheat Semolina: Is the primary ingredient for commercially available dried paccheri, as with most other dried pasta in Italy. This hard wheat flour is known for its high protein content and it enables the pasta to hold its shape when cooked.
• Water: Is used to hydrate the semolina flour and form a workable dough.

Fresh Paccheri Ingredients

• 00 Italian Flour: A fine, high-quality flour used for its ability to produce smooth and tender pasta.
• Eggs: Eggs make the dough kneadable and add moisture to help form a cohesive and elastic pasta dough.
• Olive Oil (Optional): While not necessary, a little olive oil can be included for a softer dough.

Some Italians make homemade paccheri with the same ingredients as the dried commercial version, semolina flour and water. Others use a mix or flours and both eggs and water.

Preparation

The process of making paccheri, whether dried or fresh, involves distinct steps:

Dried Paccheri

Mixing the Dough: The durum wheat semolina with water is combined into a firm, stiff, yet manageable dough.

Extruding the Pasta: The dough is then fed into a pasta extruder fitted with a die designed for this pasta type. As the dough is extruded, it forms into the pasta's large tubular shape.

Cutting and Drying: The extruded tubes are cut to the desired length. Then, they're laid out on drying racks and dried slowly in a controlled environment.

Fresh Paccheri

Fresh paccheri can be made at home without the need of a special pasta extruder:

Mixing the Dough: Make a well in the 00 flour. Add a pinch of salt, beaten eggs, and some olive oil (optional).

Forming the Dough: Gradually mix the wet and dry ingredients, kneading until a smooth dough forms.

Resting the Dough: Cover and let the dough rest, allowing the gluten to relax.

Rolling and Cutting: Roll out the dough into thin sheets and then cut these into rectangular shapes.

Shaping the tubes: Use the rectangles to form tubes around a rolling pin, sealing the edges with water. Stand them up on baking paper-lined trays as you go or thread them onto a narrow wood rod.

Drying: Let the shaped paccheri dry slightly before using and storing.

How to Cook Paccheri

Boiling Water: Use a large pot with plenty of salted boiling water to ensure the paccheri cooks evenly without sticking.

Cooking Time: Fresh paccheri usually cooks in 3-5 minutes; for the dried version, it's best to check the package's instructions.

Stirring: Occasionally stir the pasta to prevent it from sticking together.

Frequent Testing: Test the pasta at short intervals just before the start of the recommended cooking time. Al dente should be cooked yet slightly firm to bite.

Storage

Dried paccheri should be kept in a cool, dry place, away from heat sources or direct sunlight. An airtight container is ideal for open packages. When stored properly, dried pasta has a very long shelf life. Typically, dried paccheri can last years unopened.

To store fresh paccheri, use an airtight container with enough space to accommodate the pasta without squashing it. It will last for up to 3 days when stored correctly. For longer storage, you can also freeze fresh paccheri.

Recipes with paccheri

Paccheri has a large, hollow shape and is ideal for hearty sauces and seafood. Funnily enough, many dishes with this pasta tend to be very garlicky, maybe because of its garlicky 'history'!

Paccheri also works well in baked pasta dishes like this stuffed paccheri al forno (maccheroni alla pesarese) and ricotta and basil filled paccheri.

Here are some more recipes to try:

• Paccheri with fresh tuna ragu
• Mezzi Paccheri with Mushrooms and Cream
• Paccheri with Calamari
• Paccheri with porcini, speck and pistachio
• Italian Baked Stuffed Paccheri
• Paccheri with octopus

FAQs

Conclusion

With paccheri, there are endless possibilities as you can find different sizes and smooth or ridged versions. Traditionally, you would serve larger paccheri stuffed and smaller half-sized paccheri (paccheri mezzi) with hearty or seafood sauces. If you want to try out this delicious pasta, have a look at some of my paccheri recipes.

If you found this article interesting do please let me know in a comment below or on The Pasta Project Facebook page.

Thank you!

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