Garofalo Bucatini N°14 500 g – Authentic Pasta di Gragnano IGP
Bucatini: the Italian pasta with a special secret
Some types of pasta are made for delicate sauces. Others only truly shine when combined with robust, characterful ingredients.
Garofalo Bucatini N°14 belongs to that latter group.
This long Italian pasta resembles thick spaghetti, but has a hollow core that runs the entire length.
That special shape ensures that sauce adheres not only to the outside but can also reach the inside.
Together with the rough, bronze-drawn texture, this bucatini is particularly suitable for rich Italian pasta dishes.
Garofalo – Pasta tradition from Gragnano since 1789
At the foot of the Monti Lattari, near Naples, lies Gragnano: an Italian place with an exceptional pasta history.
Here, a tradition emerged in which knowledge of wheat, pasta dough, shaping and drying was passed down from generation to generation.
Pastificio Garofalo has connected its history to Gragnano since 1789.
Today, Garofalo Bucatini N°14 is also produced according to the requirements of the protected geographical indication Pasta di Gragnano IGP.
What does Pasta di Gragnano IGP mean?
IGP stands for Indicazione Geografica Protetta, in English Protected Geographical Indication.
This European quality mark links a product to a specific geographical origin and established production methods.
For Pasta di Gragnano IGP, the place of production and the method of preparation are important.
This way, you know you are choosing pasta that is connected to the authentic pasta tradition of Gragnano.
Why is Garofalo Bucatini drawn through bronze?
When making pasta, the dough is pressed through a die to achieve its characteristic shape.
Garofalo uses a bronze die for this bucatini.
This creates a slightly rough exterior, which helps sauce adhere to the pasta.
The hollow core and firm structure make bucatini particularly suitable for sauces with tomato, cheese, pepper, and guanciale.
What sauces go well with Bucatini N°14?
Bucatini all'Amatriciana: the famous Roman classic with guanciale, tomato, and Pecorino Romano.
Bucatini alla Carbonara: a hearty pasta variant with eggs, Pecorino Romano, guanciale, and black pepper.
Bucatini Cacio e Pepe: a simple yet refined combination of Pecorino Romano and black pepper.
Bucatini al Pomodoro: a rich tomato sauce with extra virgin olive oil and fresh basil.
Recipe: Bucatini all'Amatriciana
A classic Italian pasta dish from Roman cuisine.
Ingredients for 4 people
400 g Garofalo Bucatini N°14
150 g guanciale
400 g peeled Italian tomatoes
80 g Pecorino Romano, freshly grated
A small piece of dried chili pepper, to taste
Salt for the pasta water
Preparation
Cut the guanciale into strips.
Place the guanciale in a cold frying pan and heat slowly over medium heat.
Allow the fat to render gently until the guanciale is golden brown and slightly crispy.
If necessary, temporarily remove the guanciale from the pan to keep it crispy.
Add the chili pepper and the crushed peeled tomatoes to the remaining fat.
Let the sauce simmer for about 10 to 15 minutes.
Meanwhile, bring a large pot of water to the boil and lightly salt it.
Cook the Garofalo Bucatini for about 8 minutes, one minute shorter than the indicated cooking time.
Save a cup of pasta water before draining the pasta.
Add the bucatini to the tomato sauce and let it cook for about one more minute. Add some pasta water if necessary.
Mix the guanciale through the pasta.
Remove the pan from the heat and finish with freshly grated Pecorino Romano.
Tip from Kelvini: do not use cream in a traditional Amatriciana. The flavour comes from the combination of guanciale, tomato, and Pecorino Romano.
Ingredients and allergens
Ingredients: durum wheat semolina.
Contains: WHEAT (GLUTEN).
May contain: SOYA and MUSTARD.
Nutritional values per 100 grams of uncooked pasta
| Nutritional value | Quantity |
|---|
| Energy | 1489 kJ / 351 kcal |
| Fats | 1,0 g |
| Of which saturated fatty acids | 0,2 g |
| Carbohydrates | 70 g |
| Of which sugars | 3,0 g |
| Fibre | 3,0 g |
| Proteins | 14 g |
| Sel | less than 0.01 g |
Cooking tips
Cooking time: 9 minutes.
Use about one litre of water for every 100 grams of pasta. Add salt as soon as the water comes to the boil.
Cook the bucatini for the time stated on the packet and keep a little of the pasta water to thicken the sauce.
Storage advice
Store the packaging in a cool, dry place, away from moisture and direct sunlight.
Product information
Manufacturer: Pastificio Lucio Garofalo S.p.A.
Produit : Bucatini n° 14
Net weight: 500 grams
Place of production: Gragnano, Campania, Italy
Origin of wheat: EU and non-EU
Quality mark: Gragnano PGI pasta
Manufacturing method: bronze-drawn
Cooking time: 9 minutes
EAN-13: 8000139004209
Kelvini Italian Artisan – Authentic Italian pasta, with a focus on provenance and tradition.
