Bucatini pasta

Bucatini is a type of Italian pasta recognized for its characteristic shape: long, cylindrical, and hollow inside, similar to a spaghetti with a small tube in the center. This particularity allows the pasta to better absorb sauces, providing a unique texture and flavor in every bite.

Its origin dates back to the Lazio region, especially Rome and its surroundings, where it is traditionally used in classic dishes like Amatriciana. Bucatini is highly valued in Italian cuisine for its versatility and ability to pair with both creamy and tomato-based sauces.

Regarding its properties, bucatini pasta, generally made with durum wheat flour, is a good source of complex carbohydrates that provide sustained energy. Furthermore, it contributes some vegetable protein and is low in fat, making it a nutritious ingredient within a balanced diet.

In Latin America, although the term "bucatini" is commonly used, it may also be found under synonyms or similar descriptions, such as "hollow spaghetti" or "little tubes". However, the original name "bucatini" is the most recognized and used in specialized recipes and Italian product stores.