Paccheri Pasta from Rustichella d'Abruzzo
Paccheri Pasta from Rustichella d'Abruzzo
A pasta dish made with Paccheri Pasta from Rustichella d'Abruzzo
Rustichella d'Abruzzo Paccheri
Paccheri Pasta from Rustichella d'Abruzzo
Paccheri Pasta from Rustichella d'Abruzzo
A pasta dish made with Paccheri Pasta from Rustichella d'Abruzzo
Rustichella d'Abruzzo Paccheri

Rustichella d'Abruzzo Paccheri

Rustichella d'Abruzzo
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Tube-shaped pasta made with 100% Amber Durum Wheat

Paccheri are named after the Neopolitan term for "slaps," either because of the slapping noise the pasta makes when stirred or chewed (or maybe because the noodles are so large that they practically slap you in the face while you eat!). This evocatively named pasta has equally colorful origins. It's said that paccheri was invented in the 1600s as a way to smuggle banned Italian garlic across the border into Prussia. The pasta tubes were the perfect size for concealing four or five cloves of garlic! Honor paccheri's past by serving the pasta with a garlicky meat sauce, or slap away with a simple sauce of cream and cheese.

Rustichella d’Abruzzo is the leading artisan pasta maker in Italy, with the widest assortment of regionally-inspired pasta shapes. Pasta maker Gianluigi Peduzzi forages the country for traditional and unusual shapes to include in the vast Rustichella d’Abruzzo pasta cornucopia. Learn more about Rustichella d'Abruzzo.
CountryItaly
RegionAbruzzo
Size1.1 lb (500 g)
Ingredientsdurum wheat semolina, water

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Customer Reviews

Based on 5 reviews
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L
Lois Waltman
Patcher pasta

Amazing texture, slow boil about 28 min. Served with sunday meat sauce. Fresh grated parm. Delicious

N
Norman Mandarino
Rustichella d'Abruzzo

I have used almost all of the pastas from Rustichella d'Abruzzo. They are the very best!!!!

N
Nick Trivisonno
Bravo Paccheri

The pastas from Rustichella d'Abruzzo are all excellent. They are not the typical quick dried pastas, rather dried over a long period. This allows for perfect aldente preparation every time. This Paccheri is one of their fun pastas. It is larger than rigatoni and lends itself to capture the sauces for great chew and taste. Bravo.

J
Joann Armato Armato

Paccheri Pasta from Rustichella d'Abruzzo

S
Salvatore
The only brand of pasta I buy

I've tried them all, both in the US and on many trips to Italy, and Rustichella d'Abruzzo is the one I have come to rely on. Many other brands, such as De Cecco, were decent at one time, but the quality has dramatically suffered in recent years. Rustichella d'Abruzzo, however, has remained consistent. Expensive? Yes. But considering I get two meals out of a bag (500g vs. other brands 454g), it's pennies on the table. Well worth it!