Timilia is an ancient heirloom wheat native to Sicily with a nutty and delicately earthy flavor and can be easier to digest than classic durum wheat. To make these long strands of bucatini, Rustichella d’Abruzzo stone-grinds the dark Timilia and mixes it with pure spring water. Bucatini, derived from the word bucato meaning "pierced" in Italian, is a long spaghetti with a hole in the middle that captures and fills with sauce.
