One of the most popular types of long-shaped pasta in Central-Southern Italy is bucatini, which resembles spaghetti but has a hollow center like a straw. Bucatini has a firm texture and a high resistance to overcooking, making it ideal for dishes that require a long simmering time. Bucatini is often produced by small artisanal makers in the town of Gragnano, near Naples, which is famous for its pasta tradition. Gragnano pasta is made with bronze dies, which give the noodles a rough surface that helps them absorb more sauce. Bucatini is suitable for creamy sauces based on tomato or cheese, such as amatriciana, carbonara,

Ingredients: Durum wheat semolina, water. Contains: Wheat/gluten.

Net Weight: 500 g / 17.63 oz