Garofalo Bucatini n.14
Long hollow pasta by Garofalo, No. 14 in the brand’s numbering, made from durum wheat semolina.
Garofalo Bucatini n.14 is a long pasta with a hole through the middle from the Garofalo Pasta di Semola di Grano Duro range. In the Garofalo catalogue the shape is No. 14; the number is printed on the pack next to the name. Shape type: bucatini. Garofalo is a pasta maker from Gragnano near Naples, founded in 1789.
Ingredients: durum wheat semolina. It is drawn through bronze dies, which gives it a rough surface. Garofalo sells it as Pasta di Gragnano PGI, the protected pasta of Gragnano near Naples.
Cooking time: 9 minutes. Pack size: 500 g. As with any dry pasta, it is cooked in plenty of boiling salted water, about one litre per 100 g, and drained while still firm to the bite. The hollow centre holds thick sauces: amatriciana, Neapolitan meat ragù and baked pasta dishes are the classic pairings.
Allergens: contains gluten (wheat).
Facts
| Raw material | Durum wheat semolina |
|---|---|
| Duration | 9 min |
| Main use | Amatriciana, ragù, baked pasta |
| House range | Garofalo Pasta di Semola di Grano Duro |
How it connects to Pasta
Garofalo Bucatini n.14 → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Garofalo Pasta di Semola di Grano Duro, Bucatini, Pasta di Gragnano
Frequently asked questions
How long do you cook Garofalo Bucatini n.14?
9 minutes, according to the official Garofalo website.
What does No. 14 mean on Garofalo Bucatini?
It is the number of the shape in the Garofalo catalogue: the brand numbers every format and prints the number on the pack next to the name.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
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