Bucatini Pasta

Meet Your New Kitchen BFF

Chewy, porous, and built to hold onto sauce, Bucatini Pasta brings the texture of true Roman-style pasta into everyday cooking. Favuzzi's Minaglia brothers, Paolo and Francesco, extrude every batch through a bronze die in Montoggio, Liguria, then hang it to dry slowly over 12 to 20 hours, a process that keeps the center firm and lets sauce cling to every ridge instead of sliding off. The result is a noodle that turns a simple weeknight sauce into something worth twirling.

• No more sauce pooling at the bottom of the bowl
• No mushy centers, even at a rolling boil
• No shortcuts on a dish that's meant to be savored

How Do I Cook This Pasta?

Bucatini is the backbone of classic Roman cooking, the pasta behind cacio e pepe, amatriciana, and carbonara. Its hollow center and rough surface were made for sauces that need something to grip onto, so reach for it anywhere you'd want the sauce to actually stay on the fork instead of at the bottom of the bowl.

Boil in generously salted water until al dente, then finish it in the pan with your sauce and a splash of starchy pasta water. That last step helps the sauce bind to the pasta instead of just coating it.

What Are the Ingredients in This Pasta?

Durum wheat semolina.

Contains: Wheat. May contain: Tree nuts (chestnuts).

Made with Italian durum wheat semolina and spring water from the Antola nature reserve. Product of Montoggio, Liguria, Italy.