Artisan bucatini from Pasta Michele Portoghese, traditionally made for proper bite and sauce-holding texture.

Extruded through bronze dies and slowly dried, this long, hollow pasta has the structure and surface needed to cling to rich sauces. The central hole allows flavour to run through each strand, making it particularly suited to bold, slow-cooked dishes.

Simple ingredients. Proper technique. Serious results.

Expect:

• Firm, resilient texture

• Rough surface for sauce grip

• Clean wheat flavour

• Even cooking with good structure

Perfect for:

• Amatriciana or rich tomato sauces

• Slow-cooked ragù

• Cacio e pepe

• Tossing with anchovy, garlic and olive oil

Store in a cool, dry place. Cook in well-salted water until al dente.