Very wide short tubes of dried durum wheat semolina pasta. For seafood sauces, ragù, or stuffed and baked.
Dried pasta from Campania, made with durum wheat semolina. The name comes from the Neapolitan word paccarià, a "slap". The wall is thick and the cavity wide.
Cooking calls for precision to keep a firm bite without the tube collapsing.
Serve them with squid, shellfish or swordfish, with a ragù whose meat slips into the tube, or standing upright, stuffed with ricotta and baked au gratin.
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Very wide short tubes of dried durum wheat semolina pasta. For seafood sauces, ragù, or stuffed and baked.
