Surgital Paccheri di Semola are large frozen Neapolitan tube pasta made from durum wheat semolina and water, supplied in a 1.5 kg pack and ready in 4-5 minutes straight from frozen. Their wide, rough and porous surface holds rich sauces and makes them ideal for stuffed, baked dishes. With no pre-boiling or thawing, they deliver consistent results at every service and zero waste from leftover fresh pasta.
What are paccheri
Paccheri are a wide tubular pasta from Campania, in the Naples tradition. Their name comes from the Neapolitan word for a flat, resounding slap, evoking the sound the large rings make when they fall onto the plate. The generous diameter and smooth-to-rough wall make them a classic of Southern Italian home cooking, served either stuffed or coated in robust sauces.
The producer
This pasta is made by Surgital, based in Lavezzola in the province of Ravenna, one of Italy's leading producers of frozen fresh and semolina pasta for food service. The paccheri are shaped and then flash-frozen to lock in texture and cooking firmness, so the kitchen receives a product with constant quality batch after batch.
Texture and character
The semolina dough gives a firm, satisfying bite and good resistance to overcooking, which is essential in a busy service. The porous wall grips sauce on the outside while the wide cavity carries it inside, so every piece is fully dressed. The result is a plate with the look and mouthfeel of fresh artisan pasta, without the labour.
Technical specifications
Frozen pasta of durum wheat semolina and water, net weight 1.5 kg. Average nutritional values per 100 g: energy 1183 kJ / 279 kcal, fat 1.2 g (of which saturates 0.24 g), carbohydrate 56.1 g (of which sugars 3.5 g), fibre 3 g, protein 9.6 g, salt 0.05 g. Store at -18 C. May contain traces of egg, mustard and soy.
Professional uses
Cook the paccheri straight from frozen in plenty of boiling salted water for 4-5 minutes, then finish in the pan with the sauce. Classic pairings include rich meat or seafood ragu, datterino and basil, Genovese onion sauce, and ricotta with tomato. For a signature dish, stand the cooked tubes upright in a baking dish, fill with seasoned ricotta or meat, top with bechamel and cheese, and bake until golden. The recommended professional portion is 80-100 g, giving 15-18 servings per pack.
Common mistakes to avoid
Do not thaw the pasta before cooking: add it still frozen to boiling water so the surface does not turn gummy. Do not under-salt the water, because semolina pasta needs proper seasoning to express its flavour. Avoid overcooking below the bite point, since paccheri are meant to stay firm enough to hold a filling or a heavy sauce.
Logistics and delivery
LAPA distributes Surgital paccheri to restaurants, pizzerias, hotels, caterers, gastronomies, Italian grocery shops and private customers, with refrigerated delivery across Switzerland including Zurich, Basel, Bern, Lucerne, Lugano, Geneva and Lausanne. Where the LAPA fleet does not reach directly, deliveries are handled by partner carriers such as Swiss Post, Planzer, Galliker and Camion Transport, keeping the cold chain intact from our Embrach warehouse to your kitchen.
Who it is for
This 1.5 kg frozen pack is designed for professional kitchens that want a premium pasta course on demand: restaurants, pizzerias, hotels and caterers that need portion control, fast turnaround and the quality of Italian fresh pasta without daily preparation.
