The crown jewel of Southern Italy's paste lunghe.
Paul Ferrari spent nearly two years search for artisan Italian pasta worthy of the A.G. Ferrari Foods name. His search happily ended at a small pastificio outside Naples, in the heart of the Italian "pastabelt."
Cooking time: 6-7 minutes.
In southern Italy, noted food writer Waverly Root scribed, pasta is classified as paste lunghe or long pasta. The long hollowed tubes called bucatini ("pierced pasta") are one of the region's favorite of this pasta.
Traditionally served with an Amatriciana or other tomato-based southern Italian sauces.
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