Paccheri

Large short durum-wheat tubes with a wide opening for thick tomato and meat sauces and stuffing.

Paccheri are large short tubes of durum wheat with a smooth or ridged surface and a wide opening that partly collapse when cooked and hold the sauce well inside. They are served with thick tomato and meat sauces (ragu, genovese), with seafood, stuffed with ricotta, meat and baked under cheese.

Recipes with this ingredient

Pasta with chanterelles in creamy sauceEuropean cuisine | Pasta and pizza

Another extremely simple and quick recipe for pasta with chanterelles. Chanterelles are fried, then cream and ready-made pasta are added, sprinkled with cheese, and it's ready. Recipe from the restaurant "Syrovarnya na Oktyabre".

Pasta with pumpkin and basilItalian cuisine | Pasta and pizza

Pumpkin and basil pasta is a refined dish of Italian cuisine that combines the tender, slightly sweet taste of pumpkin, the freshness of zucchini, and the aroma of basil. Pumpkin, simmered in a pan with garlic and spices, acquires a velvety texture that perfectly coats the paccheri pasta. The light acidity of lemon juice highlights the sweetness of the pumpkin, while parmesan adds richness to the dish. It has a vibrant autumn character but is also perfect for a summer dinner thanks to fresh basil and the lightness of zucchini. Served hot, garnished with basil leaves and a generous pinch of parmesan. This pasta is an ideal choice for those who appreciate a harmonious balance of flavors and textures that allows one to experience the beauty of Italian gastronomy.

Packery with foie grasFrench cuisine | Main courses

Pasta with foie gras is a refined dish of French cuisine that combines the delicate texture of pasta with the luxurious taste of foie gras. Paccheri, large tubular pasta, perfectly absorbs the aromatic sauce made from lentils, truffle paste, and chicken broth. The origins of this dish lie in gastronomic traditions where foie gras symbolizes sophistication and culinary mastery. Seared foie gras steaks add a rich, buttery flavor while truffle oil highlights the elite nature of the recipe. The taste of the dish is harmonious: velvety lentils, spicy notes of shallots and garlic, deep truffle aroma – all create gastronomic pleasure. Paccheri with foie gras is perfect for a festive dinner and pairs well with a glass of aged white wine, becoming a true celebration of flavor.