Bucatini is a beloved, traditional pasta in and around Rome, very similar to spaghettoni, meaning large spaghetti, however, bucatini have a tiny hole running through them, which some Italians say makes it a great pasta for hearty or creamy sauces. One reason for the hole is it enables the pasta to cook more evenly, inside and out. Otherwise the inside would still be hard when the outside is cooked. The origin of the hole most probably lies in the original method of making this type of pasta by hand with a thin rod known as a ferretto. A small piece of pasta dough was rolled and stretched around the ferretto which was then withdrawn, leaving a hole inside the length of the piece of pasta.
The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Cappelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.
