A classic bucatini by Terre di Entella. Made from organic Sicilian durum wheat semolina, an heirloom varietal called "Perciasacchi".

“Perciasacchi”, owing its name “pierced sack” to the pointed shape of the wheat that pierced the jute sacks in which the grain was contained during transport. This flavorful varietal is nutrient rich as well as easily digestible. The ancient grain is grown with biodiverse practices, milled in Sicily, bronze-drawn, and slow-dried creating the most ideal pasta. Bucatini is a bit thicker than a classic spaghetti with a hollow center, or “buco” running through each strand. This pasta is a must when preparing Pasta con le Sarde—a traditional Sicilian dish that combines typically bucatini with a sauce of fresh sardines, wild fennel, pine nuts, and sometimes tomato sauce.  Other regions known for this hard to find pasta shape is Bucatini alla Amatriciana (named for the town of Amatrice, near Rome), a traditional dish served with guanciale pork meat in a spicy tomato sauce.

1.1 lbs