Paccheri

*Paccheri*
Alternative names	Maniche di frate, maniche rigate, rigatoni, rigatoncini, bombaroni, tufoli rigati. Moccolotti in Marche and Umbria.
Type	Pasta
Place of origin	Italy
Region or state	Campania
Main ingredients	Durum wheat flour
	Media: Paccheri;

Paccheri (Italian: [ˈpakkeri]) is a type of pasta in the shape of a very large tube, originating from the Campania region of Italy. They are generally smooth, but there is also a ribbed version, paccheri millerighe. The name comes from Neapolitan paccharia, 'slaps', with a depreciative -ero to indicate something common.^[2] The name has been ascribed to a slapping sound they may make when eaten.^[3] They can be served stuffed.^[3]

References

^ Jump up to: ^a ^b Zanini De Vita, Oretta (2009). Encyclopedia of pasta. Fant, Maureen B., Field, Carol. Berkeley, Calif.: University of California Press. pp. 190. ISBN 9780520944718. OCLC 558881171.
^ Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 176. ISBN 9782501072441. OCLC 762599005.
^ Jump up to: ^a ^b Naples at Table: Cooking in Campania Arthur Schwartz, Google Books

[oretta-1] Jump up to: ^a ^b Zanini De Vita, Oretta (2009). Encyclopedia of pasta. Fant, Maureen B., Field, Carol. Berkeley, Calif.: University of California Press. pp. 190. ISBN 9780520944718. OCLC 558881171.

[hildebrand-2] Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 176. ISBN 9782501072441. OCLC 762599005.

[Schwartz22-3] Jump up to: ^a ^b Naples at Table: Cooking in Campania Arthur Schwartz, Google Books

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[2]

[3]

See also

References