Ki a Graci is a traditional thick short pasta from the rural regions of Italy, especially in the Pulia area. Historically it was made by farm families to provide a hearty, filling meal for laborers, using simple ingredients grown on the homestead.

In different Italian regions the same short, thick pasta appears as "maccheroni" or "fusilli" but the Pulia dialect calls it Ki a Graci. Some areas add egg to the dough, while others keep it water‑based like the Pasta Grannies version.

Traditionally the pasta is tossed with a simple tomato sauce, finished with a generous spoonful of fresh ricotta, and served hot at family tables. It is often accompanied by a glass of homemade wine and enjoyed as a main lunch dish.

Ki a Graci is commonly prepared for harvest festivals, family gatherings after a day’s work in the fields, and during religious holidays when a filling, comforting meal is desired.

A crisp green salad with vinaigrette, roasted seasonal vegetables, and a simple bruschetta make excellent side dishes. For a full Italian meal, serve with a glass of Chianti or a light white wine.

Its distinctive thick, short tube shape created by pressing a square‑sided rod gives the pasta a hearty bite that holds sauce exceptionally well, embodying the rustic simplicity of Italian farm cooking.

Common errors include over‑kneading the dough, which makes it tough; pressing the rod unevenly, resulting in irregular tubes; and overcooking the pasta, which turns it mushy. Follow the timing guidelines and handle the dough gently.

The water‑based dough reflects the traditional farmhouse method where eggs were scarce. It yields a lighter texture that pairs well with the creamy ricotta and allows the pasta to dry quickly without becoming dense.

Yes, you can shape the pasta, let it dry completely, then store it in an airtight container at room temperature for up to two weeks. For longer storage, freeze the dried pasta in zip‑top bags for up to two months.

The YouTube channel Pasta Grannies specializes in showcasing authentic, home‑cooked Italian pasta recipes made by grandmothers and home cooks from different Italian regions, preserving traditional techniques and stories.

Pasta Grannies focuses on real‑life, un‑scripted kitchen settings, letting the elders demonstrate their own methods without strict measurements, which highlights cultural heritage and the personal touch that many polished cooking channels lack.