Bucatini pasta is thicker than spaghetti and the center of each long strand is hollow - think of a drinking straw. Sapori di Napoli bucatini is thicker than the average store-bought version, and superior ingredients and traditional production methods give it exceptional flavor and texture. Its drinking-straw shape allows sauces not just to coat the pasta, but to get all the way inside the tubes, too . . . the better to maximize the melding of pasta and sauce!
Bucatini is a staple of Campania, where it is traditionally served with puttanesca sauce; in Lazio, it's served all'amatriciana
, with olive oil, chopped tomato, Pecorino, pancetta and a little crushed red pepper.
About the Producer: Sapori di Napoli
In Italy's Campania region, pasta is considered art, ritual, culture, and history - especially in Naples and the towns and villages that surround it. The craftsmen at the Pastificio Artigianale Romita - located in the village of Borgo Reale di S. Leucio about 15 miles due north of Naples - produce their pasta Sapori di Napoli with the love and devotion of connoisseurs.
The skill and experience of the Master Pasta Makers are paramount; they employ traditional production methods now abandoned by industrial pasta makers. Starting with just the purest water and semolina from hand-selected durum wheat - whose low ash and high gluten content create superior texture and flavor - they work the dough by hand before extruding it through bronze dies in the traditional manner. The pasta is then dried slowly under controlled low-temperature conditions from 24 to 92 hours depending on the shape. This slow drying leads to uniform absorption of water during cooking and a perfect "al dente" on your plate.