N° 14 Bucatini
They resemble large spaghetti but have a hole in the middle more typical of short pasta: Garofalo Bucatini have a structure with a lot of personality.
This long bronze-drawn Gragnano PGI pasta combines the taste and colour of wheat with strong and simple condiments such as cacio e pepe, carbonara and the traditional amatriciana.
- Cooking Time
Thoughts and inspirations
The traditional Neapolitan recipe that is best with this shape of long pasta is Bucatini with soffritto (sauté).
In Naples, soffritto is better known as tosciano or saporiglio. It is a typical, extremely spicy dish.
For this reason it is accompanied with a good full-bodied red wine that helps balance the flavour of the chilli pepper.
How Garofalo Is Made
We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.
Durum wheat semolina.
Origin of the Wheat
Country of cultivation: EU and not EU
Country of milling: Italy
It may contain SOY and MUSTARD
- Energy1489 kJ / 351 kcal
of which saturated1,0g
of which sugars 70 g
- Fibre3,0 g
- Protein14 g