Paccheri

Ingredients Durum-wheat flour and water.

How Made Factory-made short, wide tubes. They are boiled in abundant salted water.

Also Known As Maniche di frate, maniche rigate, rigatoni, rigatoncini, bombardoni, and tufoli rigati. In the Marche and Umbria, moccolotti.

How Served Traditionally as pastasciutta, with local sauces.

Where Found Southern Italy; typical of Campania.

Remarks The origin of the word must be sought in the onomatopoeic Neapolitan paccarià, which means “to slap.” The original large fresh pasta, put quickly in the mouth, supposedly slapped the face. The suffix ero, used to express disparagement in all the Italian dialects, here refers to a type of pasta considered poor and vulgar.