Antiche Bucatini di Gragnano

Tast­ing Notes from The Curator

Buca­ti­ni di Grag­nano is a tube pas­ta made of hard durum wheat flour and water. It’s shape is sim­i­lar to a thick spaghet­ti noo­dle with a hole through the center. 

It is often served with thick but­tery sauces. 

Prepa­ra­tion

The aver­age cook­ing time of Buca­ti­ni is 9 min­utes. In Ital­ian cui­sine, It is served with but­tery sauce has pancetta or guan­ciale, veg­eta­bles, cheese, eggs, and anchovies. 

Among the com­mon pas­ta dish­es to serve with buca­ti­ni is the clas­sic buca­ti­ni all’Amatriciana. This recipe is tra­di­tion­al­ly made with guan­ciale, a type of cured meat from pork jowl, pecori­no romano cheese and tomatoes. 

From a Gen­er­a­tion of Pas­ta Makers

Pas­ti­fi­cio Antiche Tradizioni di Grag­nano is a team of pas­ta mak­ers and belongs to an ancient fam­i­ly of Mac­caronari or Neapoli­tan pas­ta mak­ers, now in its fourth generation.

Guardian of fam­i­ly secrets, hand­ed down thanks to the expe­ri­ences accu­mu­lat­ed over the past decades, by his grand­fa­ther and father, to work in the major indus­tri­al pas­ta fac­to­ries of Grag­nano, our Mas­ter Pas­ta mak­er begins the pas­ta mak­ing activ­i­ty in 1970.

Still today, togeth­er with his chil­dren, the fam­i­ly tra­di­tion is kept alive. The Antiche Tradizioni pas­ta fac­to­ry in Grag­nano con­tributes, with pas­sion and skill, to main­tain­ing the real­i­ty of the area, which high­lights more than ​“500 years” of pas­ta pro­duc­tion. This his­to­ry and tra­di­tion mean that the town is iden­ti­fied as: ​“Grag­nano- the coun­try of pasta”.

Storage Instructions

Store in a cool dry place.