Paccheri are one of the most iconic pasta shapes from the Campania region — large, smooth, open-ended tubes that trace their roots back to Gragnano, the ancient pasta capital of Italy. Their name is thought to derive from the Neapolitan dialect word for a hearty slap, which is exactly the impression they make on the plate.

Unlike rigatoni, paccheri are much larger and smooth on the outside, which gives them a different feel entirely — almost silky on the surface with a satisfying, meaty bite. They are exceptional with bold, chunky sauces that can fill their wide interior.

• Gragnano IGP certified — the gold standard of Italian pasta
• Large smooth tubes, perfect for stuffing or serving with rich meat sauces
• Produced by Pastai Gragnanesi, the historic Gragnano cooperative
• Bronze-die extruded for authentic rough interior texture

Try it with

Bolognese | Amatriciana | Stuffed with ricotta and spinach and baked | Seafood with cherry tomatoes

What our customers say

“Absolutely delicious — can’t get this quality anywhere else in Ireland” — Siobhan  |  “Perfect with a slow-cooked lamb ragù” — Patrick

Cooking Instructions

Bring a large saucepan of salted water to the boil, add the pasta and cook for 12–15 minutes. Drain and dress with your favourite sauce.

Ingredients

Durum WHEAT semolina, water. For allergens see ingredients in capital letters. May contain mustard and soy.

Nutritional Values per 100g

Energy 1531 KJ / 361 Kcal | Fat 1.2g (of which saturates 0.2g) | Carbohydrate 73.0g (of which sugars 4.0g) | Fibre 3.1g | Protein 13.0g | Salt 0g

Production

Country of grain cultivation: Italy | Milling country: Italy | Produced in Italy by: Pastai Gragnanesi Società cooperativa, Via Giovanni Della Rocca 20, 80054 Gragnano (Napoli), Italy.