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Umbria

Gusta Bucatini Pasta

4.739 reviews

Durum-wheat bucatini from Umbria. Hollow through the center, slow-dried 24 hours.

$33.47

Size
Purchase type
  • Slow-dried 24 hours, bronze die
  • Ships from our New York warehouse in 1-2 days
  • Free shipping over $75
Umbrian wheat field at altitude, late afternoon, dry stone wall along a path. Documentary landscape.
Place
Umbria is landlocked and sits high, where the air runs cool and dry all year. Durum wheat grown here has a long, unhurried ripening in those mountain conditions. The finished pasta holds that quality: slow grain, slow drying, nothing pushed.
Spaghetti drying on wooden rods inside an Umbrian workshop, side window light, bronze pasta tooling on the workbench. Documentary process.
Process
Semolina, water, bronze die. The die cuts the hollow through the center of each strand. That hollow is what makes bucatini: the sauce works from the outside and each strand draws a thread of it through the center with every bite. Slow-dried for 24 hours at low temperature, like the other shapes from this mill.
Two pairs of hands, an older worker and a younger one, shaping semolina on a worn wood bench inside an Umbrian mill. Faces deliberately out of frame.
People
Three generations of the same family in Umbria. Same bronze dies used for every shape they make, including the bucatini die that draws the hollow through the center. We visit twice a year. What we see on the visit is the same method we describe here.

What's inside

Ingredients
Durum wheat semolina (semola di grano duro). No enriched flour. No additives. No preservatives.
Certifications
  • Non-GMO
  • Made in Italy
Contains
Wheat (gluten). May contain traces of eggs.

How to use it

Boil 4 minutes in generously salted water. Finish 1 minute in the sauce with a spoonful of the starchy pasta water.

The hollow draws sauce into the center of every strand. Use it with anything rich.

Pairs with

From the recipe book.

Cook a

Read the recipe ›
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The rest of the pantry

Questions

  • How do I cook it?
    Boil 4 minutes in generously salted water. Finish 1 minute in the sauce with a spoonful of the starchy pasta water.
  • What is bucatini?
    Bucatini is a thick pasta strand with a hollow running through the center. The hollow carries sauce with every bite. It is the traditional pasta for Roman Amatriciana, though it works with any bold sauce.
  • What does slow-dried actually mean?
    24 hours on a drying rack at low temperature, versus under an hour at high heat in an industrial dryer. Slow drying preserves the flour's flavor and keeps the pasta's structure stable in the pot.
  • What sauces go with bucatini?
    Bucatini handles rich, bold sauces well. The hollow draws in any sauce it sits in. Use it with pesto, walnut sauce, tomato-based sauces, or anything you want more of in each bite.
  • How long does it keep?
    Sealed, up to 24 months in a dry pantry. Once opened, use within a few months for best texture.
  • How is this shipped?
    From our New York warehouse via Amazon fulfillment. In-stock orders ship in 1-2 business days. Free shipping over $75.
  • What if it arrives damaged, or I don't love it?
    Write to us. We refund within 60 days, no questions.

Reviews

Six Italian regions. Nothing reformulated. Imported direct.