Pasta

Discover Bucatini, the long, hollow bronze cut artisan pasta from Abruzzo that captures sauce both inside and out for incredible flavour in every bite.

Handcrafted by Pastificio Masciarelli (est. 1867) in Pratola Peligna, one of Italy’s oldest family pasta makers, this pasta is made from 100% Italian durum wheat and pure mountain spring water. Each batch is slow-dried for up to three days, creating a rustic, flour-dusted texture that holds sauce beautifully.

Perfect for cacio e pepe or amatriciana, this is pasta with true Italian character and a story to match.

The Masciarelli family has been making pasta by hand in a tiny village in the mountains of Abruzzo since 1867.  They use only the highest quality semolina di grana dura, mineral rich spring water that flows down from the snow capped peaks of the Majella mountains, and salt to make their pastas which then are cut from century old bronze dies and dried slowly at very low temperatures.  The result is a flavorful pasta that cooks to an extraordinary al dente chewiness.  Your sauce will have to share its spotlight, but it won’t mind one bit.