Bucatini

Röhrennudel aus Latium: rau, mit Kanal — Sauce haftet innen wie außen.

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Bucatini

Bucatini are the classic Roman pasta shape: thicker than spaghetti, with a fine channel running through the middle that holds the sauce. They originate in Lazio, where this pasta has been part of the regional cuisine for generations.

The hole is not accidental, but a result of craftsmanship: During cooking, the pasta cooks evenly from the outside and inside, while the surface remains rough enough for sauce to cling. Cooking time: 8–10 minutes for al dente.

Classic with Bucatini all'Amatriciana — guanciale, pecorino, tomatoes, peperoncino. Equally suitable for Carbonara or Pasta alla Norma with eggplant and Ricotta salata. A dry Montepulciano d'Abruzzo or a light Frascati from the Castelli Romani pairs well.

Country of Origin Italy
SKU :VJ2011
Nutritional values per 100 g
Energy kJ 1527 kJ
Energy kcal 365 kcal
Fat 1.1 g
Fat, of which saturates 0.22 g
Carbohydrates 75 g
Carbohydrates, of which sugars 3.6 g
Protein 13.4 g
Salt 0.01 g

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