Very long bucatini in dried durum wheat semolina pasta, pierced by a central channel. The shape for amatriciana.
Dried pasta from Campania, made with durum wheat semolina. These are thick spaghetti with a hole through the middle, in an extra-long version of up to about fifty centimetres.
The channel lets the water through, so the pasta cooks evenly despite its thickness. It stays supple and elastic.
Serve them all'amatriciana with guanciale, tomato and pecorino, alla gricia, or with a sardine sauce.
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Very long bucatini in dried durum wheat semolina pasta, pierced by a central channel. The shape for amatriciana.
