Bucatini - Pasta di Gragnano IGP - Ctn 16 x 500g

Bucatini

Bucatini are long, thick strands of pasta with a hollow centre running through each piece—like spaghetti with a narrow tunnel inside. The name comes from the Italian “buco”, meaning “hole.” This unique structure combines the chew of a thick pasta with the surprising ability to hold light sauces inside the tube, creating bursts of flavour with each bite.

Originating from Lazio, particularly Rome, bucatini are traditionally used with bold, savoury sauces that cling to their outer surface while filling the centre.

• Best for: Tomato-based sauces, Roman-style ragùs, and seafood.

Classic Dishes Featuring Bucatini

• Bucatini all’Amatriciana – A Roman favourite with guanciale, tomato, and Pecorino Romano.
  
  
• Bucatini alla Gricia – With guanciale and black pepper, often considered a precursor to carbonara.
  
  
• Bucatini con le Sarde – A Sicilian variation with sardines, fennel, pine nuts, and raisins.
  
  
• Bucatini al Pomodoro – With a silky tomato and garlic sauce, olive oil, and basil.
  
  

Bucatini con Alici e Peperoncino – Anchovies, garlic, and chilli oil for a quick, punchy meal.

About the Producer

Pastificio Carmiano is an artisanal pasta producer based in Gragnano, Campania, a town recognised for more than 500 years as the historical centre of dried pasta making in Italy. Nestled between the Lattari Mountains and the Amalfi Coast, Gragnano lies just a short distance from Mount Vesuvius, Naples, and the ancient ruins of Pompeii. Its unique position—exposed to sea breezes, mountain air, and steady southern sunlight—created ideal conditions for air-drying pasta. The town's historic and continued importance for artisan pasta is recognised by its Protected Geographical Indication status, Pasta di Gragnano IGP.

Carmiano uses 100% Italian semolina from a single mill in Apulia and combines it with pure spring water from the Monti Lattari. The dough is bronze-extruded to create a coarse surface ideal for holding sauces. The pasta is then dried slowly, between 18 to 60 hours, depending on the shape, using modern static cells that simulate the historic open-air drying methods. Much of the process remains manual, guided by the expertise of the head pasta maker.

Notably, Pastificio Carmiano’s Linguine was featured in the Top Italian Food 2024 Guide by Gambero Rosso. Gambero Rosso is one of Italy’s most trusted names in gastronomy, known for its guides, ratings, and media that highlight the country’s best food, wine, and producers.

The company also shows a strong commitment to the environment, using 100% recyclable, plastic-free packaging.