Made in Italy, shaped with traditional bronze dies and slowly air dried, to give the perfect texture to hold a sauce. This pasta is made for us in the hillside town of Gragnano, near Naples, by a business which has been making pasta since 1789. Gragnano is thought to be the birthplace of dried pasta, and the main street was laid out expressly to capture the mountain breezes, mixed with sea air, which dried the pasta hung on drying rods outside.The town is still renowned for its pasta, and has been granted IGP status (Protected Geographical Indication). The pasta is pressed through traditional bronze dies, creating a slightly roughened texture that helps sauces to cling, and although its no longer hung outside, its still slowly dried at low temperatures, giving it a nutty aroma and slightly chewier texture that soaks up the flavour of a sauce.Bucatini is a thick, hollow spaghetti, whose name comes from the Italian word buco, meaning hole. Its traditionally eaten in the Lazio region, and especially Rome, and is typically served with Amatriciana sauce, made with tomatoes and bacon.
