Rummo Lenta Lavorazione
Rummo Lenta Lavorazione Bucatini N°6
What it is
This is a type of long, hollow pasta. It is thicker than spaghetti and has a hole running through the center. The name 'bucatini' comes from the Italian word 'buco,' meaning hole. This pasta is made using a slow processing method, which is said to give it a superior texture and flavor. It holds sauces very well due to its shape and porous surface.
How people cook with it
Bucatini is a versatile pasta shape that pairs wonderfully with a variety of sauces. Its unique form makes it ideal for capturing rich and hearty flavors.
- With rich tomato sauces
- In baked pasta dishes
- With creamy carbonara
- Tossed with vegetable ragu
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, meaning it is tender but still has 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 if needed to help the sauce coat the strands evenly. Serve hot.
How it differs from similar foods
Unlike spaghetti, bucatini's hollow center allows sauces to penetrate and cling to the inside as well as the outside of the pasta. This makes it a more flavorful and satisfying choice for certain dishes, especially those with robust or creamy sauces.
Who it is for
Home cooks and professional chefs alike appreciate bucatini for its ability to elevate simple pasta dishes.
How to keep the rest
Store any leftover uncooked bucatini in a cool, dry place in its original packaging or an airtight container. Ensure it is kept away from moisture and direct sunlight to maintain its quality. Properly stored, it will last for a long time.