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 |
|---|---|
| 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. |