Organic Paccheri Pasta

The Pasta with a Past

Few pantry staples come with a smuggling story, but paccheri is not your average pasta. In 17th-century Naples, the king of Prussia banned Italian garlic imports to protect his own struggling crop. Resourceful Campanians found a workaround: the wide, hollow tubes of paccheri were just the right size to conceal garlic cloves. The contraband pasta made it across borders, and the name stuck — "paccheri" comes from the Neapolitan word for "slap," the satisfying sound it makes when tossed with sauce.

Giadzy's organic paccheri carries that same spirit of bold, unapologetic flavor. Made with organic durum wheat and crafted alongside master pasta makers across Italy, each tube is thick-walled, generously wide, and built to hold whatever you put inside it.

Why You'll Love It

• Extra-wide tubes that catch chunky sauces, braised meats, and creamy ragù with ease
• Thick walls with a satisfying bite — holds up beautifully to long, slow cooks
• Organic durum wheat, made with Giadzy's Italian craft and care
• Equally at home stuffed, baked, or simply tossed with olive oil and herbs

How to Enjoy It

Cook in generously salted water until al dente. Try it with a slow-cooked Neapolitan ragù, a ricotta and basil filling, or a simple butter and sage sauce. However you serve it, make a little extra — it always goes fast.