Below is a list of all known varieties for Paccheri. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Fasoli (Gluten-Free) | Bean-shaped pasta made from alternative flours (e.g., lentil or corn), providing a gluten-free option for soups and stews. |
| Fasoli (Large Size) | A slightly larger version of the bean shape, intended for heartier, thick-broth soups and stews where a substantial bite is desired. |
| Fasoli (Spinach Dough) | Fasoli infused with spinach puree, giving the bean shape a green color and subtle earthy flavor. |
| Fasoli (Tricolor) | Bean-shaped pasta colored with spinach (green) and tomato (red) for visual appeal in pasta salads or vegetable soups. |
| Fasoli (Whole Wheat) | Pasta made from whole wheat flour, offering a more rustic flavor and increased fiber content for use in hearty soups and stews. |
| Paccheri (Bronze-Cut) | Paccheri extruded through bronze dies, maximizing the surface roughness for sauce coating. |
| Paccheri (Extra-Thick Walls) | Tubes made with extra-thick walls, common for high-end artisan pasta. |
| Paccheri (Gluten-Free) | Large tubes made from alternative flours, providing a gluten-free option. |
| Paccheri (High-Protein Blend) | Paccheri made from a high-protein semolina/legume blend. |
| Paccheri (Mezze/Short Cut) | A half-length Paccheri, easier to manage in soups and stews. |
| Paccheri (Rigate/Ridged) | Paccheri with external ridges, designed to hold thick sauces on the exterior as well as the interior. |
| Paccheri (Smooth/Lisci) | The standard smooth Neapolitan tube, prized for its ability to contain a large volume of sauce. |
| Paccheri (Smooth/Lisci, Bronze-Cut) | Smooth Paccheri extruded through bronze dies, which enhances the surface texture without ridges. |
| Paccheri (Squid Ink) | Large tubes colored black with squid ink, often used with light seafood sauces. |
| Paccheri (Whole Wheat) | Large tubes made from whole wheat flour, ideal for oven-baked dishes. |