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The Leonessa Bucatini is made from Durum wheat semolina. It is a thick spaghetti-like pasta with a hole running through the center.

 In Italian cuisine, it is served with buttery sauces, pancetta or guanciale, vegetables, cheese, eggs, and anchovies or sardines. One of the most common sauces to serve with Bucatini is the classic Amatriciana sauce. It is traditionally made with guanciale, a type of cured meat taken from the pork jowl. 


Durum wheat semolina and water. It is made using the traditional Italian pasta-making technique of using bronze dies and natural drying. 

Cooking Time

11 - 12 minutes


500 G / 1.1 LB


Naples, Campania, Italy


Pastificio Artigianale Leonessa

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