Paccheri (also called schiaffoni) are traditional wide pasta tubes that are usually served with rich heavier sauces or seafood. In Neapolitan cuisine, paccheri has been around for a long time and it was considered pasta for the poor because the pieces are very large and filling. Paccheri can also be used as a lasagna-style dish, filled with ricotta, layered with tomato sauce and Parmigiano cheese and then baked in the oven. You can also find it stuffed with sausage and garlic and topped with a tomato sauce or filled with porcini mushrooms and served with a garlic flavoured white wine sauce. They also often include a thick meat ragu or bolognese Another delicious way to cook this pasta is with eggplant and dried ricotta cheese.
The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Cappelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.