Originating in the Lazio region of Italy, Bucatini is a long cut of pasta named for the “hole” running down its center. This straw-like pasta easily sucks up lighter tomato and seafood-based sauces. Famous for its starring role in Roman classics like Amatriciana, Cacio e Pepe, and Carbonara. The art of making our pasta begins with the very best quality wheat. We carefully choose wheat with the highest gluten index, gluten content, and protein content. All of these characteristics affect how the past cooks, as well as its taste and texture. Our method respects the ingredients, preserving the pasta’s color, texture, and aroma. Made with an exclusive blend of the highest quality durum wheat with a high gluten content. Extruded with bronze dies to create a rougher surface that better absorbs and captures sauces. Dried slowly at low temperatures to preserve the pasta’s color, texture, and flavor throughout the cooking process.