Pasta: Bucatini, Organic Durum Semolina Pasta

Made in the Hudson Valley!

A Hollow Pasta Delight That's Saucy In and Out. 

The name Bucatini comes from the Italian word ‘buco’ meaning hole. This hole makes Bucatini particularly delightful and fun to eat because the sauce coats both the inside and outside. The hollow center also allows the pasta to cook more evenly. Over the years Bucatini has become extremely popular in Central Italy, particularly Rome where you can find it paired with recipes such as cacio e pepe, carbonara and the famous Bucatini all’amatriciana which originated in the Roman trattorias and taverns of Amatrice. This pasta was crafted using a bronze die extrusion process that creates a rougher surface for the sauce to cling to. It’s made with premium organic semolina flour, milled from the heart of durum wheat. This type of flour has been a staple in traditional Italian pasta for centuries and helps to create pasta that holds its shape and delivers the perfect al dente bite.