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Bucatini is a thick, spaghetti-like pasta with a hole running through the center. The name comes from the Italian word buco, meaning 'hole.' Although the shape of bucatini originally hails from Sicily, its most famous association is with the classic Bucatini all'Amatriciana recipe.
The pasta is shaped using bronze dies, creating a rough and porous surface that absorbs sauces and other ingredients exceptionally well. It is then dried for 22 hours at temperatures ranging from a minimum of 36°C to a maximum of 55°C.
Ingredients: Durum wheat semolina, water
Cooking time: 7–9 minutes
