BUCATINI

The 'bucatini' pasta format has a very ancient history. It originated in the Italian region of Sicily, an area where pasta makers invented a new way of rolling the pasta, giving it an elongated and perforated shape to make it hollow and facilitate optimal cooking. They are called 'bucatino' because in Italian this word recalls their shape. The perfect and most traditional sauce? That's her, amatriciana, but this format really does adapt to many sauces!