Bronze-drawn paccheri

Very fresh pasta from Campania, made with durum wheat semolina, in a tray. The name comes from the Neapolitan word pacca, "slap", after the sound of the pasta tipped onto the plate.

The thick walls stay firm. As they cook, the tubes sag a little and form folds that hold the sauce.

Serve them with squid, shellfish or octopus stew, stuffed with ricotta or meat and baked au gratin, or with Neapolitan ragù.