Referring to the characteristic sloshing sound that large pasta tubes make when you scoop them from the sauce on the plate.
Mezzi Paccheri are exactly half the length of the traditional Paccheri. This makes them just a bit more manageable on the plate, without compromising on the characteristic robustness:
Majestic Inner Channel of the Mezzi Paccheri:
The gigantic, hollow inner surface acts as a giant sauce catcher. Larger ingredients such as mussels, sea bass, cherry tomatoes or braising steaks easily slide into the pasta tube.
Perfect Texture & Wall Thickness of Mezzi Paccheri:
Because the tubes are shorter, they do not collapse during cooking. The pasta retains a regal, meaty al dente bite.
Porous Bronze-drawn:
The artisanal bronze die (trafilata al bronzo) leaves a rough, chalky surface. This allows both the olive oil and the richest sauces to cling sharply to the outside.
Made by the renowned Pastificio Caccese — honourably mentioned in the guide of Gambero Rosso — this pasta shape represents the absolute pinnacle of Southern Italian craftsmanship.
Made from 100% home-grown durum wheat and slowly dried at low temperatures to guarantee the authentic, full grain flavour.
For Which Dishes Do You Use Mezzi Paccheri?
In the Neapolitan traditional cuisine, Paccheri has traditionally been the pasta shape for seafood, fish dishes, and rich festive stews.
Paccheri ai Frutti di Mare:
Sea snails, squid, prawns, and mussels in a light white-wine-and-garlic sauce emulsion that nestles fantastically in and around the wide tubes.
Ragù alla Napoletana:
Slowly braised beef in rich tomato sauce. The meaty pieces of shredded beef fill the tube naturally.
Sea Bass or Lobster with Cherry Tomatoes:
Tender white fish or lobster meat combined with sweet Datterini tomatoes and fresh parsley.
Stuffed Mezzi Paccheri al Forno:
Briefly pre-cooked, filled with ricotta and spinach or minced meat, and baked in the oven under a layer of melted provolone or mozzarella.
Mezzi Paccheri ('half claps') is a short, very wide, and hollow pasta shape from Campania. Due to the generous inner channel and robust wall thickness, this pasta shape is world-famous as the ultimate partner for rich fish sauces, shellfish, stews, and stuffed baked dishes. The best Mezzi Paccheri is artisanally made by Pastificio Caccese (praised in Gambero Rosso) from 100% Italian durum wheat from its own estate.
Model & Shape: Short, very wide, smooth hollow cylinders (Mezzi Paccheri).
Why this shape: Provides a meaty, filling-absorbing structure that effortlessly holds ingredients and rich sauces without collapsing.
Ideal Sauces: Seafood, Neapolitan beef ragù, sea bass/lobster with cherry tomatoes and ricotta fillings from the oven.
Brand & Quality: Pastificio Caccese — mentioned in Gambero Rosso for traditional bronze dies, home-grown wheat without glyphosate and slow drying at low temperature.
Availability: Exclusively available to order via Kelvini.com