Bucatini (Bronze die extruded)

Bucatini are a thick spaghetti like noodles with a hole running through them! Hailing from the Lazio region and popular in a lot of Roman dishes, it is an absolute must try with our favorite cacio e pepe or other roman dishes like carbonara or even just with our sals di noci or pesto. 

Bronze-cut for that beautiful porous texture to grab all the sauce, made with semolina, wheat flour, whole wheat flour & water, made in-house within hours of you consuming them! Keep refrigerated for up to 3 days or freeze for 2 weeks. Cook in boiling salted water for 5-6 minutes or until al dente. Cook 90% in water and finish balance 10% in sauce! If cooking from the freezer, do not defrost, put them straight from the freezer into boiling water.

PAIR WITH: Try this with either of our pestos this week. Or even our sugo. Also perfect for a simple homemade cacio e pepe or carbonara.