Bucatini Italian Pasta di Gragnano Organic IGP

Bucatini Italian Pasta di Gragnano IGP Organic

The Bucatini is typical of the central Italian cuisine, especially for the region around Rome. This form is the perfect synthesis between a long pasta because this pasta is relatively long. A short pasta, from which this pasta form has taken over the core.

In this country, the Bucatini is known by many chefs as macaroni. It is made from durum wheat semolina, which is particularly suitable for delicious sauces. In Italy, the "spaghetti with the hole" also come under the name Perciatelli on the table.

It has a shape that looks like a "special twist". When eating this kind of pasta one has already contributed much to this celebrity but also popularity. It looks great since it is made from a simple pasta dough and tastes great with sauce combined is just fabulous.

The long noodles, which include not only the spaghetti varieties but also the Bucatini or Vermicelli, have a long tradition in southern Italy. History scientists assume that the noodles from Greece came by sea via Sicily to Italy. But that is not yet proven, that is why many Italians to this day insist on Italy as the home of pasta.

Bucatini is thick spaghetti with a tiny hole in the middle, like a straw. This type of pasta goes very well and is often served with variants of seafood or vegetables.

The pasta Bucatini

Bucatini is one of the most popular types of noodles in this country. The pasta variety comes in some countries under the name macaroni.

Origin and history

The pasta Bucatini certainly comes from Sicily.  As early as the 12th century, the records are that it is made to produce long, thin Maccaruni in Sicily, at the court of the King. To this day, the Bucatini are traditionally made by hand in Sicily. For this, a small piece of pasta dough is rolled between a pair of hands 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.

The appearance of the Bucatini

The real Italian Bucatini can be up to 30 centimeters long and has a diameter of about 3 millimeters. With a simple wall thickness of about one millimeter, an opening in diameter of about 1 millimeter remains in the noodle center. Water often accumulates during cooking, which can dilute the sauce on the plate.

Use in the kitchen

Bucatini softens quickly during cooking and is particularly good at picking up a lot of sauce. They can, therefore, be combined well with liquid sugar. Particularly well-known is the dish Bucatini all' amatriciana. The sauce consists of the bacon Guanciale, tomatoes, pecorino, hot pepperoni, and olive oil.

What to look for when buying Bucatini

Bucatini is not available at every turn. But who finds them in a delicatessen or at the Italian grocer( Alma Gourmet), should also be able to rely on the fact that it is a real Bucatini. The original is made from durum wheat semolina. Incidentally, Bucatini is also very popular in Austria, except in Italy. Maybe this is an idea for a souvenir when it's time to go to Tyrol or Vienna?

Bucatini is full-bodied noodles with real substance. Their quality is best shown when served with a rich sauce. In winter, for example, a strong Bolognese Ragù goes well with Bucatini. In spring and summer, this pasta can also be good with fresh vegetables and seafood. The sauce may then be prepared with plenty of olive oil or cream. The sauce is conjured up with olive oil, bacon, tomatoes, cheese, and spicy chili.

17.6 ounce (500 gram)

USDA Certified Organic

Ingredients: Durum wheat semolina, water

Packaging: Plastic Wrap

Region: Gragnano

Product of Italy