Bucatini is one of our favorite pastas. It is difficult to find fresh bucatini and this is why we make it.
Our egg pasta bucatini is made using only semolina durum wheat flour and pasteurized eggs. When the dough is ready, it is extruded through a bronze die which gives each strand of bucatini, a lightly rough surface. This ensures that the maximum amount of sauce clings to the pasta for an enhanced pasta eating experience. Our particular bucatini has ridges running along its length add even more space on which the sauce can sit.
All of our pasta dough is handmade in small batches and every step of production is overseen by The Pasta Maker to ensure the best quality every time.
Everyday dried pasta will swim in any sauce you put in it. This is because it is baked very slowly during the drying process which often creates a smooth and almost shiny surface to the pasta. All of our fresh pasta is allowed to dry a little and naturally, prior to packing. Because of this, it has a somewhat 'dull' look achieved by this combination of bronze extrusion and natural drying. This dull, rough surface allows for more absorption and all of our pastas often need a extra helping of sauce.
Bucatini is best served with a thick, chunky sauce. Too thin, and the sauce will get into the hollow where it will spring out at you during all that slurping! HOT and MESSY!