Paccheri are a typical pasta from the Campania region. The name comes from "paccarià" which in Neapolitan dialect means "slap". Probably in popular tradition it was a reference to the large, heavy consistency. This pasta is popular in other regions as well, albeit with different names. It is recommended for preparing pasta dishes served with dense, hearty meat ragùs such as Neapolitan ragù which works its way inside the pasta and fills it with flavour. Alternatively, it can be enjoyed in oven-baked dishes with cheese and tomato sauce or rich fish sauces.
De Cecco is created using only bronze die extruder, that give to the pasta the roughness necessary to better capture the sauce.
Commercial brand only use plastic extruder in order to produce large volume, but the result is a pasta smooth that doesn't capture the sauce.
Try De Cecco and you will feel the difference!