Benedetto Cavalieri Italian Pasta - Bucatini 500gr

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Buy online Benedetto Cavalieri Bucatini, one of the best Italian artisanal long pasta. If you want to enjoy the famous recipe "bucatini alla amatriciana" this is the best pasta you can choose. Available in pack of 500gr.

Reference F01A013

AVAILABILITY : Out of stock

Bucatini is one type of Italian pasta that immediately makes us think of Rome even if they have a Neapolitan origin.

Kin to Benedetto Cavalieri Spaghettoni (longer and bigger than standard spaghetti) also Benedetto Cavalieri Italian pasta - Bucatini are packed folded in two.

These Bucatini are produced with a processing method called ‘Delicate’: a long kneading, a slow pressing, drawing and drying at a low temperature permit to preserve the nutritional values of the durum wheat, its taste and typical flavour and to secure a completely natural consistency.

Benedetto Cavalieri still uses moulds made by a special bronze alloy, that have many funnel-shaped ‘pasta rooms’, milled for each hole.

The dough passes gently through these holes to take its final form.


durum wheat semolina

Underlined items are allergens; they contain gluten.

NUTRITION INFORMATION (values per 100 g of product):

  • calories: 355 kcal (1490 kJ)
  • fat: 1.5 g (of which saturated fatty acids: 0.3 g)
  • carbohydrates: 71.5 g (of which sugars: 3.6 g)
  • fiber: 2.5 g
  • proteins: 12.5 g
  • salt: 0.00 g

Available in pack of 500gr.

Prodotto da: Pastificio Benedetto Cavalieri

Typical pasta of Rome Bucatini go well with full-bodied sauces but also with simpler sauces.

The best way to cook Bucatini is "alla amatriciana" a term to describe a sauce for pasta named for the town of Amatrice, in the province of Rieti.

The modern recipe envisages "guanciale" (cheek bacon) or lard, onions, skinned tomatoes, grated Pecorino cheese and pepper or chili.

Looking online you'll find plenty of recipes for cooking "amatriciana".

We are going to propose you a simple, quick and yummy recipe

In a large saute pan, add 5/6 tablespoons of extra-virgin olive oil and cook over medium-high heat until hot, add garlic cloves to your taste and let them fry until golden, crush them with a fork and remove them from the pan.

On a chopping board cut 5/6 anchovy fillets in extra-virgin olive oil, add them to the pan and cook them, stirring them around with a wooden spoon, until they are totally melted.

Mince two fresh flat-leaved sprigs of parsley.

Bring a large pot of water to a boil over medium heat.

Salt the water and add the pasta.

Cook until al dente.

Drain the pasta and toss it into the pan, add the fresh parsley and stir for a few minutes.

Serve immediately.

Only 20 minutes to serve a simple but very tasty pasta.


The ancient familiarity with the wheat has allowed the Cavalieri family to get to really absolute levels of delicacy for the pasta. Le Calandre, the Massimiliano Alajmo's restaurant awarded with three Michelin Stars, has a dish dedicated to Benedetto Cavalieri's pasta. Ferran Adrià, the Catalan chef known for molecular gastronomy, keeps studying Cavalieri's pasta in order to invent new unstructured dishes. The Best magazines mention it as a pasta of superior level.


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