Pasta di Gragnano Bucatini Pasta

Bucatini is tubular spaghetti, similar to a small straw. This type of pasta goes very well and is often served with variants of seafood or vegetables. Bucatini pasta is typical of the central Italian cuisine, especially for the region around Rome and is one of the most popular types of noodles in the country.

But comparing everyday bucatini with Pasta di Gragnano bucatini–according to an article in Forbes magazine–"is like comparing ham with Prosciutto di Parma.” Once you have had a taste of this toothsome pasta, it’s hard to imagine substituting anything else. The flavors of the wheat shine through each noodle, and the structure of the pasta has a real bite to it, making it the star of the dish instead of a mere accompaniment used to scoop up the sauce.

The history of this pasta type is known to be centered in Sicily. As early as the 12th century, records refer the production of a long, thin "Maccaruni" in Sicily, at the court of the king. To this day, bucatini is traditionally made by hand in Sicily. For this, a small piece of pasta dough is rolled by hand around a blade of grass until a uniform shape is achieved. After a short drying, the blade of grass is simply pulled out and the noodles are hung to dry.

USDA Certified Organic. Product of Italy