People seem to get very passionate about Bucatini. Some of it is simply the taste - it's the only long noodle filling itself with sauce on the inside and outside of the noodle. Other times, you hear a strange reverence for the simple fact that it's hollow throughout - there's a strange level of appreciation for the physical product itself normally reserved for more exotic food structures like romanesco or morel mushrooms.
We tend to like that it combines the best of both worlds - the pasta has a pleasing bite normally reserved for short pastas like rigatoni or gemelli, but the hollow center allows it to cook evenly just as a longer spaghetti or linguini would. Whatever the reason - it's great, and Granoro pasta is the gold standard when it comes to dried pasta.
- Cook in its pasta water with cheese and black pepper for Cacio e Pepe.
- Grab some Guanciale and make the classic Bucatini All'amatriciana.
Bought it based on satisfaction with their rigatoni I previously purchased. Was not disappointed.