Bucatini is spaghetti’s mischievous cousin: a hollow core that slurps up sauces and releases little bursts of flavor with every bite.
Extruded through traditional bronze dies and dried for nearly two days, these sturdy tubes are born for Roman carbonara, rich rabbit ragù, or a brothy winter bean soup broken right into the pot.
Production runs are tiny, and we secure them months in advance so you can bring Rome to your weeknight table without booking a flight.

