Bucatini pasta, popular in Rome and Sicily, owes its name to a small whole passing through its center („buco“ - Italian word for hole).

At a first glance bucatini resembles spaghetti, but in reality its thicker. It plays n important role in Italian regional cuisine. Bucatini pasta is produced from durum wheat, in order to maintain its elastic structure. This pasta kind is sold in dried form as well and can be eaten raw.