Bucatini is aptly named after the Italian word Buco, meaning “hole.” It is a thick spaghetti-like pasta with a hole running through the center. Bucatini is popular throughout Lazio, particularly Rome.
The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.
- How to Prepare
Bucatini is traditionally served with all’amatriciana (a sauce of cured pork cheek, pecorino and tomato), cacio e pepe (pecorino romano cheese and pepper), buttery sauces, eggs, and anchovies or sardines.
Certified: Pasta di Gragnano IGP
durum wheat semolina, water