PACCHERI AND CALAMARATA: TWO SHAPES, ONE TRADITION

Among the most represantive shapes of the Campanian tradition are paccheri and calamarata: two variants of the same family, almost twin brothers, differing only in shape. Both types of pasta were created to hold the richest sauces, yet by simply changing the length of the cut, the result becomes completely different. Let’s look together at their history and what makes them unique.

Paccheri (also known as schiaffoni, “big slaps”) are a type of pasta originating from the Neapolitan tradition, similar in shape to macaronis, but larger. Traditionally smooth, there are also ridged versions. Usually made with durum wheat semolina, they require a long cooking time and have a unique texture.

The name “pacchero” has controversial origins. The first theory suggests that the word may derive from the Neapolitan “pacco,” a term used to indicate a slap given with an open hand, but without hostile intent: a metaphor that conveys the robust and imposing character of this pasta shape. And indeed, paccheri really do make noise on the plate: a soft yet distinct sound that can be heard as they are dressed and mixed, part of their charm.

According to another interpretation, the term may instead originate from Greek, from “pas” (all) and “keir” (hand), literally meaning “all in the hand” or “a full hand”. Once again, a reference to the generous size of this pasta. In fact, paccheri were once considered a humble pasta shape: thanks to their large size, just a few were enough to fill the plate, giving the impression of having eaten to your fullest.

Paccheri can also be stuffed, for example with ricotta. Their large, wide shape plays a fundamental role in the preparation of dishes, as the cavity inside captures sauces and condiments, creating a perfect ensemble. Extremely versatile, they can be dressed in many ways: from rich sauces like meat ragù to simpler ones such as tomato and basil.

The term calamarata refers both to a type of pasta (somewhere between mezzi paccheri and mezze maniche, cylindrical and short, smooth and without ridges) and to a typical Neapolitan first course made with calamarata, cherry tomatoes, and squid or totani (flying squid). The name “calamarata”, in fact, comes from the resemblance of this pasta shape to the calamari rings with which it is usually seasoned, so much so that it becomes difficult to distinguish the pasta from the fish on the plate. Traditionally prepared during the holidays, calamarata is an easy accompaniment to seafood dishes.

The main difference between paccheri and calamarata lies in their shape. Paccheri are a type of long, wide pasta, tube-shaped, like large macaronis or cannelloni. Calamarata, on the other hand, is a shorter ring-shaped pasta. Paccheri are better suited to holding dense sauces, such as those based on tomato, cheese, or meat ragù. Conversely, calamarata is ideal for fish and seafood sauces. Both shapes, however, lend themselves well to many other condiments, and often the choice between the two depends simply on personal preference.

If paccheri represent the most solemn side of tradition, calamarata is its livelier and more contemporary version: born from the same mold, but with a different soul.

MyTrafile has designed the Pasta die n°70 for paccheri and calamarata, a versatile product that allows you to create either shape as desired. How? Simply by adjusting the cutting length during extrusion. For lovers of the ridged version, there is also the Pasta die n°82 for pacchero rigato. All that’s left is to try them, and enjoy!