Divella
Divella Bucatini Pasta
What it is
Bucatini is a long, hollow pasta shape originating from Italy. It is made from durum wheat semolina and water. The pasta is extruded through a die that gives it its distinctive tubular form. This shape allows sauces to flow through the center of the pasta, infusing it with flavor. It is a versatile pasta that holds up well to various cooking methods and sauces.
How people cook with it
Bucatini is a popular choice for many Italian dishes. Its unique shape makes it ideal for capturing rich and hearty sauces.
- With hearty meat sauces
- In baked pasta dishes
- Tossed with seafood
- With simple tomato sauces
To cook bucatini, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta, reserving some of the cooking water. Toss the drained bucatini immediately with your chosen sauce, adding a little of the reserved pasta water to help the sauce emulsify and coat the strands evenly. Serve hot.
How it differs from similar foods
Unlike spaghetti, which is a solid strand, bucatini has a hole running through its center. This hollow core allows sauces to penetrate and cling to the pasta more effectively, creating a more intensely flavored bite. It also has a slightly chewier texture compared to thinner pasta shapes.
Who it is for
Home cooks and professional chefs alike choose bucatini for its ability to enhance a wide range of pasta recipes.
How to keep the rest
Store uncooked bucatini in a cool, dry place, such as a pantry, in its original packaging or an airtight container. Ensure it is kept away from moisture and direct sunlight to maintain its quality and prevent spoilage. Properly stored, it can last for a long time.