Pasta Database

Candele vs Paccheri

Candele is very long smooth tube, broken by hand before cooking. Paccheri is very wide smooth tube, collapses flat when cooked.

Side by side, to scale

10 mm

Candele: 400 to 500 mm by 12 to 16 mm

Paccheri: 45 to 55 mm by 25 to 30 mm

Footprints from the length and width in each record, one scale for both. See every shape on the chart.

FamilyTubesTubes
RegionCampaniaCampania
SectionVery long smooth tube, broken by hand before cookingVery wide smooth tube, collapses flat when cooked
Length400 to 500 mm45 to 55 mm
Width or diameter12 to 16 mm25 to 30 mm
Wall or thickness1.1 to 1.4 mm1.2 to 1.5 mm
SurfaceSmoothSmooth
HollowYesYes
DoughSemolina and waterSemolina and water
Cook time13 to 17 min14 to 18 min
Brands with a pageRummo, La MolisanaDe Cecco, Rummo, Garofalo, Mancini, La Molisana
Catalogue numbersRummo no. 77, La Molisana no. 107De Cecco no. 125, De Cecco no. 225, Rummo no. 111, Rummo no. 150, Rummo no. 152, Rummo no. 168, Rummo no. 195, Garofalo no. 83, La Molisana no. 316, La Molisana no. 321
Cook time across brands10 to 12 min12 to 16 min
Brand dimensionsRummo: 60 mm long, 12.5 mm acrossMancini: 30 mm long, 30 mm across
Energy, dry, per 100 g371 kcal (dry semolina pasta)371 kcal (dry semolina pasta)
Protein, dry, per 100 g13.0 g13.0 g
Products cataloguednot measured18
Pairs withRagu napoletano, Meat ragu, Baked (al forno), PomodoroRagu napoletano, Frutti di mare, Baked (al forno), Norma, Meat ragu

Candele

Broken into uneven lengths, the wide smooth tube fills with a slow sauce and holds it: the Neapolitan Genovese, a ragu napoletano, a baked dish.

Paccheri

The huge bore traps whole pieces of squid, sausage, or braised meat and the flattened tube carries sauce on both faces. It wants a sauce with big pieces: seafood ragu, ragu napoletano, or a filling and the oven. A thin sauce leaves it empty.

Can you swap them?

Paccheri for candele: yes, wider and shorter.

Both take Ragu napoletano, Meat ragu, Baked (al forno).

Only candele: Pomodoro.

Only paccheri: Frutti di mare, Norma.

Sources

  • Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
  • Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
  • Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
  • Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.