Paccheri

{{Short description|Type of pasta}}

{{Italics title}}

{{Infobox food

| name = Paccheri

| image = Paccheri3.jpg

| image_size = 250px

| caption =

| alternate_name = Maniche di frate, maniche rigate, rigatoni, rigatoncini, schiaffoni, bombaroni, tufoli rigati. Moccolotti in Marche and Umbria.{{Cite book|url=https://archive.org/details/encyclopediaofpa00zani/page/190|title=Encyclopedia of pasta|last=Zanini De Vita|first=Oretta|publisher=University of California Press|others=Fant, Maureen B., Field, Carol.|year=2009|isbn=9780520944718|location=Berkeley, Calif.|pages=[https://archive.org/details/encyclopediaofpa00zani/page/190 190]|oclc=558881171|url-access=registration}}

| country = Italy

| region = Campania

| creator =

| course =

| type = Pasta

| served =

| main_ingredient = Durum wheat flour

| variations =

| calories =

| other =

}}

Paccheri ({{IPA|it|ˈpakkeri|lang}}) 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.{{Cite book|url=https://www.worldcat.org/oclc/762599005|title=Géométrie de la pasta|last=Hildebrand|first=Caz|publisher=Marabout|others=Kenedy, Jacob., Salsa, Patrice|year=2011|isbn=9782501072441|location=Paris|pages=176|oclc=762599005}} The name has been ascribed to a slapping sound they may make when eaten.

They can be served stuffed.[https://books.google.com/books?id=WuYZ7SBxLlYC&dq=Paccheri+pasta&pg=PA133 Naples at Table: Cooking in Campania] Arthur Schwartz, Google Books

File:Paccheri ragu.jpg ]]