Bucatini (500g) – DIVELLA

Bucatini is a traditional pasta from the Lazio region, particularly associated with Rome. Its name comes from the Italian word “buco,” which means “hole,” referring to the hollow center of each strand of pasta.

This pasta shape is similar to spaghetti but with a key difference: it’s thicker and hollow inside. The hollow nature of bucatini allows it to hold onto sauces in a way that ordinary pasta can’t, giving each bite a burst of flavor. Bucatini is often used in classic Roman pasta dishes, such as “Cacio e Pepe” (cheese and pepper) and “Pasta all’Amatriciana” (tomato and guanciale), where the thick sauce fills the center of the pasta.

While it has its origins in Lazio, bucatini is now loved throughout Italy and the world, adding a distinctive twist to pasta dishes with its substantial texture and ability to pair with rich, meaty sauces.

Ingredients and Characteristics:

• Made from 100% durum wheat semolina and water (no eggs)
• Thick, hollow tubes similar to spaghetti
• Excellent at holding onto sauces, particularly rich, chunky, or creamy ones
• Ideal for traditional Roman pasta dishes and hearty sauces

Cooking Instructions:

• Bring a large pot of salted water to a boil.
• Add bucatini and cook for 9-11 minutes, or until al dente.
• Drain and toss with your favorite sauce or use in your preferred recipe.

Serving Suggestions:

• Cacio e Pepe: Toss bucatini with Pecorino Romano cheese and freshly cracked black pepper for this classic Roman dish.
• Pasta all’Amatriciana: Combine bucatini with a rich tomato sauce, guanciale, and Pecorino Romano for a flavorful dish that’s full of character.
• Bucatini with Meatballs: Pair with a hearty tomato sauce and meatballs for a comforting meal.
• Bucatini Carbonara: Use in a creamy carbonara sauce made with eggs, Pecorino Romano, and pancetta for a rich and satisfying meal.

Storage Instructions:

• Store uncooked pasta in a cool, dry place, away from moisture.
• If cooked, refrigerate bucatini in an airtight container for up to 3 days.
• Bucatini can also be frozen after cooking. Store in an airtight container or freezer bag for up to 3 months. To reheat, simply heat in a saucepan with sauce or a little water.

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