Massa Paccheri Lisce Pasta

Massa Paccheri Lisce: The Bold Neapolitan Canvas

Massa Paccheri Lisce are large, smooth, tube-shaped pasta pieces that are a cornerstone of Campanian cuisine. Their name is derived from the Italian word paccarià , meaning "to slap"—a playful nod to the sound they make when tossed with sauce.

Unlike their ridged cousins, these "Lisce" (smooth) tubes rely on their high-quality, bronze-die extruded surface to grip oils and emulsions. Made from 100% durum wheat semolina, they boast thick walls that maintain a substantial, chewy al dente bite. Their wide diameter makes them incredibly versatile, perfect for heavy seafood stews or stuffed with creamy fillings for a sophisticated presentation.

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The Perfect Pairing: Neapolitan Calamarata

Because of their shape, Paccheri Lisce are traditionally served with a seafood ragù where the rings of squid (calamari) mimic the shape of the pasta.

This dish is a Neapolitan masterpiece. When the Massa Paccheri Lisce are tossed with the rings of calamari, the two become visually indistinguishable, creating a beautiful and delicious "optical illusion" on the plate.

Paccheri con Calamari e Pomodorini

Ingredients

• Pasta: 1 lb Massa Paccheri Lisce
• Seafood: 1 lb fresh calamari, cleaned and cut into rings the same width as the pasta
• Tomatoes: 1.5 lbs cherry tomatoes, halved
• Aromatics: 3 cloves of garlic (smashed), fresh parsley, and a pinch of red pepper flakes
• Liquid: ½ cup dry white wine
• Finish: High-quality Extra Virgin Olive Oil

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Instructions

1. Scent the Oil: In a large wide skillet, heat 4 tbsp of olive oil with the smashed garlic and red pepper flakes. Once the garlic is golden, remove it.
2. Sear the Calamari: Increase the heat to high. Add the calamari rings. Sauté for only 1–2 minutes until they turn opaque. Remove them from the pan and set aside (this keeps them tender).
3. The Sauce: In the same pan, add the cherry tomatoes. Sauté until they begin to burst and release their juices. Deglaze with the white wine and simmer for 10 minutes until the sauce slightly thickens.
4. The Pasta: Boil the Paccheri in salted water. Tip: Paccheri can sometimes stick together or to the bottom; stir gently and frequently. Drain when they are very al dente .
5. The "Slap": Add the pasta and the cooked calamari back into the tomato skillet. Toss vigorously over medium-high heat for 2 minutes. The "slap" sound tells you the starch and oil are emulsifying into a glossy sauce.
6. Garnish: Finish with a handful of chopped parsley and a final drizzle of raw olive oil.

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Wine Pairings

• The Regional Star: Falanghina del Sannio. This white wine from Campania has citrusy notes and a distinct brininess that sings with seafood and tomatoes.
• The Elegant Choice: Vermentino di Sardegna. Its crisp acidity and hint of saltiness complement the calamari perfectly.
• The Rose: Cerasuolo d’Abruzzo. If you want a bit more "body" to match the thick texture of the Paccheri, this deep-colored rosé is ideal.