The name “paccheri“, in the Italian tradition, recalls the “pacca”, a friendly slap given with an open hand to greet or congratulate someone. The term derives from the Greek, “pas” which means everything and “keir” which means hand, therefore literally “the whole hand”, “a full hand”.
In the Neapolitan culinary tradition, Neapolitan paccheri have very rooted origins. It was once the “pasta of the poor” because they are large and just a few of them were enough to fill the plate. A nice curiosity concerns the origin of the name. In dialect “pacchero” means “slap” and therefore they are also called Schiaffoni. In addition, with this pasta shape, the combination with a good liquid sauce means that when poured into dishes they emit a particular sound that resembles a slap.
Paccheri is a type of pasta with a cylindrical shape and large dimensions, Neapolitan paccheri perfectly absorb condiments and blend with any ingredient thanks to their porosity. Their convexity and their rough surface retain the sauces and guarantee an incomparable taste to the taste.
