De Cecco Bucatini 500g
£2
40p per 100gProduct information
It was in 1889, as noted in the Treccani Encyclopaedia, when Filippo De Cecco invented the first machine designed for "Slow Drying" at a low temperature. To this day, we still use the same method to better preserve the flavours and aroma of wheat and the natural colour of our semolina in order to guarantee a Superior Quality Pasta.
2 The Best Durum Wheats
We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops, an "al dente pasta with an intense taste to savour.
3 Coarse Ground Semolina
We only use "coarse" ground semolina to maintain the integrity of the gluten and obtain a pasta which is always "al dente".
4 Cold Mountain Water
We only make our dough with cold Majella mountain water, at a temperature of lower than 15°C to ensure that the pasta remains perfectly firm when cooking.
5 Coarse Bronze Drawing
We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauces.
Country of Origin
Suitable for vegetarians
Preparation and Usage
Salt 100°
Pasta 500 g 9' - 11'
Drain
Cooking time: 9 - 11 min.
Package Type
Other Information
Bucatini
Storage:
Store away from heat sources, from light and avoid damp places
Importer:
De Cecco U.K. Ltd,
The Old School House,
Station Street,
Kibworth Beauchamp,
Leicester,
LE8 0LN,
UK.
Brand
The De Cecco family started milling in 1831 at Fara San Martino: a real vocation which in 1886 evolved into an authentic art of pasta-making. A long history of passion that combines only the best wheat and the unique know-how of ancient pasta-making traditions to produce a Superior Quality Pasta.
Manufacturer
F.lli De Cecco di Filippo Fara S. Martino S.p.A.,
Via F. De Cecco,
66015 Fara S. Martino (CH),
Italy.
C.da Caldari Stazione No 69,
66026 Ortona (CH),
Italy.
Return To Address
De Cecco U.K. Ltd,
The Old School House,
Station Street,
Kibworth Beauchamp,
Leicester,
LE8 0LN,
UK.
Typical Values | per 100g |
---|---|
Energy | 1490 kJ |
351 kcal | |
Fat | 1,5 g |
of which: saturates | 0,3 g |
Carbohydrate | 69 g |
of which: sugars | 3,4 g |
Fibre | 2,9 g |
Protein | 14 g |
Salt | 0 g |
Ingredients
Allergen Information
Allergy Information
Categories
Ratings and reviews
Customer reviews (10)
of 2
Much enjoyed
De Cecco pasta never fails to please and this one is a great texture. Good alternative to spaghetti. Much enjoyed.
Really hard to eat
I had such high hopes for this pasta given the reviews. The flavour of the pasta is pleasant when you eventually manage to eat it. The hole in the center means the pasta doesnt like to twirl as spaghetti or linguine does. The hole in the pasta also prevents you from slurping it up if, which with this pasta is often, you dont manage to get the whole piece of pasta in your mouth. By the time I managed to eat it it had gone cold which added to the disappointment. Maybe if you chop it up youll have better luck.
probably the best pasta ever
It is the perfect texture, has a tiny hole in the middle and works like a dream for spag bol and carbonara. Spaghetti be gone!
really nice pasta!
for some reason, I prefer spaghetti and linguine, so I thought I'd try this one especially as I find bronze extruded pasta hold sauces far better, and paired with my slow cooked Bolognese it was amazing, really tasty and it held the sauce really well, plus there is a tiny hole through the center which also helps.
lovely texture
Now my favourite pasta
Love me a bucatini
LOVE this bucatini, nowadays i do prefer it to normal spaghetti. the texture is great and have some bite to it when cooked properly
of 2