Organic Timilia Bucatini Pasta by Rustichella d'Abruzzo
Hollow Spaghetti Made with Sicilian Heirloom Wheat
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.
How to use
Swap in Organic Timilia Bucatini for standard Bucatini in any of these recipes:
- Bucatini all'Amatriciana
- Bucatini with Wild Greens & Ricotta Salata
- Cacio e Pepe
- Pasta con le Sarde (sardines and wild fennel)
About the producer
In 1924, Gaetano Sergiacomo started making rustic pasta using the whole wheat flour produced at his family’s stone mill in the small town of Penne in Abruzzo. In 1981, his daughter, Nicolina Peduzzi, decided to revive the pastificio, (pasta factory) naming the new product line Rustichella d’Abruzzo. Soon after, Nicolina’s adult children Gianluigi and Stefania joined the family business, and within a few years, the small pastificio had grown into one of the most extensive artisanal pasta lines in Italy. Today, Rustichella d’Abruzzo offers a diverse selection of pasta, pasta sauce, holiday goods and more.
Featured in these recipes
- Rustichella d'Abruzzo
- 1.1 pounds (500 grams)