|Energy||1299kJ - 306kcal|
“Bucatini” have their origin in Amatrice, a city in the Lazio region. Their shape is long, thicker than spaghetti and characterized by a central hole.
Our version has a delicate flavor; we recommend cooking the bucatini in boiling salted water following the box instructions and seasoning them with one of our Casa Rinaldi pasta sauces (if you want to follow the tradition, go for Amatriciana sauce).
Durum wheat semolina, water