Benedetto Cavalieri Italian Pasta - Paccheri 500gr

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Buy online Benedetto Cavalieri Paccheri, a durum wheat semolina pasta variety, shaped like big maccheroni. Excellent with seafood, stuffed with Ricotta cheese or served with game ragouts. Available in 500gr pack.

Reference F01A015

AVAILABILITY : Out of stock

Benedetto Cavalieri Paccheri artisan pasta is a short durum wheat semolina pasta, with a shape similar to maccheroni, though slightly shorter.

Benedetto Cavalieri pasta is one of Italy's greatest, produced with a rigorous selection of the best durum wheat semolinas cultivated without chemical fertilisers.

Paccheri artisanal pasta is produced with a method called ‘delicate’: a long kneading, a slow pressing, drawing and drying at a low temperature.

Benedetto Cavalieri Paccheri pasta has a cooking time of sixteen minutes.

As any connaisseur of good food knows, top quality pasta needs to cook for a long time.

A simple rule of thumb to remember is the longer, the better the pasta quality, this paccheri pasta after 16 minutes is firm to the bite.

They go well with rich sauces or light summer sauces of cherry tomatoes and basil and are also ideal for baking in the oven.



durum wheat semolina

Underlined items are allergens; they contain gluten.

NUTRITION INFORMATION (values per 100 g of product):

  • calories: 355 kcal (1490 kJ)
  • fat: 1.5 g (of which saturated fatty acids: 0.3 g)
  • carbohydrates: 71.5 g (of which sugars: 3.6 g)
  • fiber: 2.5 g
  • proteins: 12.5 g
  • salt: 0.00 g

Available in 500gr pack.

One of the best-known pasta formats of Benedetto Cavalieri artisan pasta factory.

The paccheri are a type of traditional Neapolitan pasta which is shaped like giant macaroni.

Better served with thicker, chunkier sauces, as there's room for them to nestle and cling to the pasta, Paccheri are also ideal for baking in the oven.

Great with seafood in summer, we suggest to try them with chicory and sausage.

Among the most famous pasta types,in shape of giant macaroni.

The secret lies in the dough of durum wheat, the long kneading and slow processing, in the delicate drawing with bronze dies, and the low-heat drying.

Paccheri are great filled with ricotta cheese and ragù (meat sauce) or with seafood.
Also dressed with tomato sauce and once ready served with grated Parmigiano Reggiano cheese or Pecorino di Grotta aged cheese.


The ancient familiarity with the wheat has allowed the Cavalieri family to get to really absolute levels of delicacy for the pasta. Le Calandre, the Massimiliano Alajmo's restaurant awarded with three Michelin Stars, has a dish dedicated to Benedetto Cavalieri's pasta. Ferran Adrià, the Catalan chef known for molecular gastronomy, keeps studying Cavalieri's pasta in order to invent new unstructured dishes. The Best magazines mention it as a pasta of superior level.


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