Bucatini gathers its name from the Italian word "buco'' meaning "hole". To the untrained eye, you might mistake it for spaghetti, but upon further inspection you'll see it's a thicker, sturdier long pasta with a tiny hole running through the center. What's the point? some might say. Why not just use spaghetti? Well, the questionable hollow center is what makes bucatini so fantastic. Where most long pastas like spaghetti or linguine get covered in sauce, bucatini gets covered AND filled. The ultimate delivery vehicle for velvety pasta sauces to stick to it and never let go. Each bite is filled with more sauce, making bucatini your favorite pasta you never knew you needed. The cooler, more-fun older brother than its (now seemingly) dull spaghetti counterpart, we can never go back again!
I N C L U D E D
D I R E C T I O N S
Bring a large pot of water to a boil. Season with salt; add the pasta, stir occasionally, and cook to desired texture.
If adding to a meat or cream sauce, cook until about 2 minutes before al dente. Drain, reserving one cup of pasta cooking water. Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add half a cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about two minutes. Add a little more pasta water if the sauce is too dry.
H O W W E L I K E T O D O I T
Trick your next dinner guests into wondering why they had the best spaghetti they've ever had by using our Pomodoro sauce to coat and FILL fresh bucatini. Keep them in the dark, or "fill" them in with the truth about these little holes that keep your sauce and noodle together until the very last bite
S T O R A G E + C A R E
Pasta ships fresh
- Store in refrigerator up to 5 days
- Store in freezer up to 60 days
I N G R E D I E N T S
- Semolina Flour, Water, Salt