Emilia’s Crafted Pasta Bucatini

Emilia’s pastais made in the small Italian hill town of Gragnano, the birthplace of dried pasta, where pasta-making traditions date back to the late 16th century. At Emilia’s there is a shared belief that the less we interfere with the natural process of pasta making the better. Emilia’s only use 100% Italian Durum wheat grown in the sunny fields of Tavoliere delle Pugile, Basilicata, Molise and Marche.

This bronze-extruded Bucatini from Gragnano has a firm texture that holds seafood sauces beautifully. Ideal with anchovies, sardines, clams, or a simple lemon and olive oil dressing.