Very wide tubes of fresh durum wheat semolina pasta, a symbol of Campanian cooking. Serve them with sauce or stuffed and baked.
Fresh pasta from Campania, made with durum wheat semolina. The name comes from the Neapolitan word pacca, "slap", after the sound of the pasta landing on the plate.
The walls are thick. During cooking the tubes sag a little and form folds that hold the sauce.
They go with squid, shellfish or octopus stew, with Neapolitan ragù, or stuffed with ricotta or meat and baked au gratin.
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Very wide tubes of fresh durum wheat semolina pasta, a symbol of Campanian cooking. Serve them with sauce or stuffed and baked.
