Bucatini

Typical pasta from Rome. It is produced with Italian durum wheat semolina, processed using artisan methods, bronze-drawn and dried at a low temperature. It cooks only in 11 minutes, ending up with a 4.4-millimeter diameter.

With a rough, dense finish, this pasta releases the starches required to allow it to be tossed in the pan at the final stage. Thus, it blends perfectly with all types of sauces, including the classic Cacio e Pepe.