Waitrose 1 bucatini spaghetti
£1.49 (£2.98 per kg)
This pasta is made for us by a family owned business which has been producing pasta since 1789. Historically they made pasta for the King of Naples. The pasta factory is situated south of Naples, in Gragnano, close to Pompeii, and is thought to be the birth place of pasta,and only pasta produced there can carry the IGP status. Traditionally the pasta was dried outside as the humid sea breeze was perfect for long and slow drying. The pasta shapes are formed with a bronze die which give the surface a rough texture ideal for holding sauces Product specific information A thick hollow spaghetti. The name comes from the Italian ?buco? meaning hole. This pasta is comes for the Lazio region and a very typical pasta of Rome. Typically served with an amatriciana sauce.When pasta makers hung spaghetti on drying rods like laundry, Gragnano's main street was laid out expressly to capture the mountain breeze mixed with sea air Now, although no longer outdoors, Gragnano pasta is still dried slowly ( 6 to 60 hours) at low temperature producing a pasta with a nuttier aroma and chewier mouth feel. Shaped through bronze dies to give it a rough surface to hold its accompanying sauce.
Durum wheat semolina
|Typical values||per 100g||per 180g serving|
|- Saturates||0.2g||0.4 g|
|- Sugars||0.6g||1.1 g|
Typical values as prepared. Contains 5 Servings
Allow approximately 90g dry pasta per 180g cooked serving. For best results, place pasta in a saucepan of boiling water, boil for 8-10 minutes, stirring occasionally. A shorter cooking time resullts in a more 'al dente' (firm) texture. When the pasta is cooked drain immediately and serve. (Time 8-10 minutes)
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