Paccheri

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
	Cookbook: Paccheri; Media: Paccheri;

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]

Notes

1 2 Zanini De Vita, Oretta (2009). Encyclopedia of pasta. Fant, Maureen B., Field, Carol. Berkeley, Calif.: University of California Press. p. 190. ISBN 9780520944718. OCLC 558881171.
↑ Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 176. ISBN 9782501072441. OCLC 762599005.
1 2 Naples at Table: Cooking in Campania - Arthur Schwartz - Google Books

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[oretta-1] 1 2 Zanini De Vita, Oretta (2009). Encyclopedia of pasta. Fant, Maureen B., Field, Carol. Berkeley, Calif.: University of California Press. p. 190. ISBN 9780520944718. OCLC 558881171.

[hildebrand-2] Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 176. ISBN 9782501072441. OCLC 762599005.

[Schwartz22-3] 1 2 Naples at Table: Cooking in Campania - Arthur Schwartz - Google Books