Description

Bucatini is a type of long, thick, hollow Italian pasta that looks like a chunky spaghetti with a tiny hole running through its center. 
Name Origin: The name “bucatini” comes from the Italian word “buco,” which means “hole” or “opening”.
Shape and Texture: It is thicker than standard spaghetti, with a diameter of about 3 mm (1⁄8 in). This hollow, straw-like shape gives it a unique, firm, and chewy texture when cooked.
Sauce Pairing: Its best feature is the hollow center, which allows sauce to coat both the inside and outside of the noodle, delivering a burst of flavor with every bite. It is excellent with hearty, robust, or creamy sauces, such as the classic Amatriciana sauce (made with guanciale, tomatoes, and Pecorino cheese), Carbonara, or Cacio e Pepe.
Production: Unlike some other pasta shapes that are rolled, bucatini is made using an extrusion process where the dough is forced through a special perforated disc.
Origin: This traditional pasta originates from the Lazio region of Italy, particularly Rome, where it remains a staple.