There's nothing better than a healthy mouthful of good Bucatini. A popular pasta shape in the Lazio region, Faella Bucatini get their name from the Italian word "bucato" (pierced) because they have a thin hole down the center. Use them in Roman classics like Cacio e Pepe or Amatriciana with
San Marzano tomatoes, guanciale, Pecorino Romano, and a pinch of chili pepper. Pasta Faella is crafted according to tradition in Gragnano, the legendary birthplace of Italian dried pasta. The hard durum semola flour used to make Bucatini Faella is 100% Italian semola di grano duro. That's why, when cooked, it fills the room with the intense aroma of freshly baked bread and toasted grain. Its slightly rough, porous texture creates an ideal surface for collecting sauces, while its consistency is firm and chewy. Just cook your Bucatini al dente to savor its rich flavor and great texture fully! This pasta is real Italian pasta at its best.
...read more
Pastificio Faella has been producing pasta in Gragnano, a town south of Naples in Campania, since 1907. There, the breezes that flow from the mountains to the sea create the perfect conditions for drying pasta, while the pristine spring water from the Lattari Mountains used to make the dough complements this uniquely ideal setting. Pasta Faella is extruded through traditional bronze dies designed specifically for each shape, then air-dried slowly. That's what makes a huge difference between industrial and artisanal pasta: the former is dried in less than an hour at high temperatures through electric ovens, the latter naturally and for at least two days. Because of this slow process, Pasta Faella is easily digested and gives a great sense of satiety.
