Rummo Bucatini - a long, thick spaghetti-like pasta with a hollow centre. The name comes from Italian word "buco" which means "hole".
Bucatini is a traditional pasta in the Italian region of Lazio, which includes Rome and is a classic accompaniment to spicy tomato and guanciale Amatriciana sauce which also originates from the town of Amatrice in Lazio. Bucatini also goes well in carbonara, cacio e pepe, and with courgette and aubergine sauces.
Rummo is one of the most well known producers of pasta in Italy and is famous for its Lenta Lavorazione method of production whch combines the best of ingredients, with care and patience. Due to this unique production method Rummo pasta remains al dente and retains itsshap even if you get distracted and leave it to cook for a little too long or if you leave it cool and then reheat it.
Antonio Rummo first established his fresh pasta business in Benevento, Campania (Italy) in 1846 and today the company benefit's from the experience of six generations of master pasta makers. Rummo Lenta Lavorazione is the only pasta to be approved by the Italian Cooks Federation
Length: 26cm Thickness: 0.95mm Diameter: 2.8mm Cooks in 6 minutes