Barilla · 500 g
Barilla Bucatini Pasta
What it is
Bucatini are a thick, spaghetti-like pasta with a hole running through the center. This shape is characteristic of central Italian cuisine, particularly from the Lazio region. The hollow center allows sauce to flow through the pasta, infusing every bite with flavor. Barilla's bucatini are made from durum wheat semolina, a common choice for dried pasta due to its firm texture and ability to hold its shape during cooking. This pasta is a versatile pantry staple.
How people cook with it
Bucatini is a wonderful pasta shape for hearty sauces and dishes that benefit from sauce absorption.
- With rich tomato sauces
- In baked pasta dishes
- For classic Amatriciana
- With seafood preparations
To cook bucatini, bring a large pot of 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 reserved pasta water if needed to help the sauce coat the strands. Serve hot.
How it differs from similar foods
Unlike solid strands of spaghetti or linguine, bucatini's hollow center creates a unique texture and allows sauces to penetrate from within. This makes it particularly well-suited for thicker, more robust sauces that can cling to the pasta and fill the hole.
Who it is for
Home cooks who enjoy traditional Italian pasta dishes will appreciate this shape.
How to keep the rest
Store uncooked bucatini in a cool, dry place in its original packaging. Once opened, ensure the bag is sealed tightly to prevent moisture absorption and pest infestation. Properly stored, it can last for a long time.