Fresh Paccheri by Pastificio Marcello are large smooth tubes of durum wheat semolina pasta, made in the Milan workshop active since 1939 and shipped refrigerated at +4 degC. The Neapolitan format, documented in Naples since the 17th century, has a porous surface that captures rich sauces, seafood ragouts and baked fillings. Cooks in 8 to 10 minutes; carton of approx. 4 kg in 500 g packs for professional kitchens.
What Paccheri Are
Paccheri are one of the most iconic short tube formats of the Campanian tradition. Their name, from the Neapolitan word paccaro, evokes the generous, imposing shape that fills the plate. Made only from durum wheat semolina and water, the dough develops a tight gluten network that traps the starch: this gives the cooked pasta its firm bite and the rough surface that lets sauces cling instead of sliding off. The Marcello version is fresh, not dried, so it keeps a tender yet structured texture and a clean wheat aroma.
Origin and History
Large-scale pasta making in Campania dates back at least to the 16th and 17th centuries, between Naples and Gragnano, where the hilly, coastal microclimate was ideal for open-air drying. The paccaro format is documented in Naples as early as the 17th century and was quickly adopted as one of the favourite short shapes of the people, eaten plain with lard and pecorino or broken by hand before being dressed with sauce. Today paccheri remain a signature of Neapolitan and coastal Campanian cuisine.
The Producer
Pastificio Marcello has been making artisan fresh pasta in Milan since 1939. Founded by Marcello Calegari and carried forward by his son Diego, the workshop in San Giuliano Milanese turns out fresh and bronze-drawn pasta with slow, hands-on processing, selected raw materials and no preservatives or colourants. The unbroken cold chain protects the texture from production to delivery.
Sensory Profile
The cooked pacchero is firm and elastic, with a rough, slightly opaque surface and the unmistakable scent of durum wheat. Its wide cavity holds a spoonful of sauce; the thick walls stay al dente even when finished in the pan. Plain, the flavour is delicate and clean, the perfect canvas for bold seafood, meat or tomato dressings.
Technical Specifications
Net weight 500 g per pack, carton of approx. 4 kg. Ingredients: durum wheat semolina and water. Contains gluten. Energy 285 kcal per 100 g, 11.2 g protein, 58 g carbohydrates, 1.3 g fat, 3.6 g fibre. Store at +4 degC in protective atmosphere and consume within 3 days of opening. Country of origin: Italy.
Professional Uses
1) Pan-finishing (risottatura): drain very al dente and toss in the pan with the sauce over high heat for at least 40 percent of the boiling time, so the pasta absorbs the liquid and releases surface starch for a naturally creamy emulsion. 2) Seafood and shellfish: the porous walls are ideal for crustacean and frutti di mare sauces served at banquets. 3) Paccheri with fish soup: dressed with concentrated broths of Tyrrhenian rockfish. 4) Paccheri al coccio: finished and served in single-portion terracotta dishes that hold heat and moisture. 5) Baked and stuffed: blanched, filled with dense ricotta-based creams and gratinated in the oven until golden.
Pairings
Match the wide tubes with Neapolitan ragu, San Marzano tomato and basil, fresh ricotta and bufala, mussels and clams, or a rich crustacean bisque. A drizzle of extra virgin olive oil and a generous grating of Parmigiano Reggiano or Pecorino added off the heat complete the dish.
Common Mistakes to Avoid
Never rinse the pasta under cold water after cooking: it strips the gelatinised starch and the sauce will slide off. Add aged cheeses and fats off the flame, otherwise the heat breaks the emulsion and the sauce turns oily. Cook in plenty of salted water, at least 1 litre per 100 g of pasta, to keep it from going sticky and to strengthen the gluten network.
Distribution and Logistics LAPA
LAPA supplies fresh paccheri and refrigerated fresh-pasta specialities throughout Switzerland from our temperature-controlled central warehouse in Embrach (Zurich), keeping the cold chain at a constant 2 to 4 degC at every stage. Scheduled deliveries 5 to 6 days a week run on our own fleet of refrigerated Mercedes and Iveco vans across Zurich, Winterthur, Uster, Dubendorf, St. Gallen, Frauenfeld, Bern, Basel and Lucerne. For valleys and areas not on our direct routes, including Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg) and Graubunden (Chur, Davos, St. Moritz), we ship within 24 to 48 hours through food-grade partner couriers: Swiss Post Frigo-Express, Planzer, Galliker and Camion Transport.
Who It Is For
Designed for professional kitchens: Italian restaurants, pizzerias, trattorias, hotels, gastronomies and Italian grocery shops that want an authentic Neapolitan short pasta for signature first courses, as well as private customers who cook Italian at home.
