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Zaccagni Bucatini, 500g

Zaccagni Bucatini, 500g
Zaccagni Bucatini, 500g
Zaccagni Bucatini, 500g

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 A small piece of pasta dough was rolled and stretched around the ferretto which was then withdrawn, leaving a hole inside the length of the piece of pasta.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 products of Pasta Zaccagni are made only with durum wheat semolina of the best quality and pure Majella mountain spring water. The slow and delicate drying at a very low temperature guarantees a unique and precious product, perfect for tables and restaurants all over the world.

Place of origin
Group size
Cooking time (min.)
Egg content
Without egg
Nutritional values
Average values per 100 g
 Energy 1496 kJ/353 kcal
 Fat 1,5g
    of which saturates 0,3g
 Carbohydrate 70g
    of which sugars 2,5g
 Fibre 3g
 Protein 14g
 Salt <0,002g
Tips for cooking
100 grams of pasta = 1 liter of salty water

Premium quality pasta doesn't need oil in the water, it is enough to stir the boiling pasta a couple of times in the first 2 minutes.

  • heat up the water in a tall pot, especially if you cook long pasta, then add salt
  • put the pasta in the boiling water, lower the heat when it starts to boil again
  • cook until the recommended time, then taste it to see if it is the texture what you wish for
  • drain it, do not rinse, just mix with any sauce and serve
  • for pasta salads cool it down under cold water
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