A Long Pasta Duo with Authentic Italian Flair Dive into Italy's culinary history with two iconic long pasta shapes. This collection features three bags each of Bigoli and Bucatini, both designed for sauce-hugging perfection. From Bigoli’s rustic texture to Bucatini’s playful and flavor-filled design, these pastas bring authenticity and fun to your plate. This set includes: Bigoli (3 Bags): Bigger and better than Spaghetti, Bigoli originated in the Veneto region of Italy around the early 1600’s when Bartolomio Veronese, aka Abbondanza (“Abundance”), patented the first press for making Bigoli. Bigoli is thicker than spaghetti, providing more rough surface area for holding sauce. This makes Bigoli a popular option for rich meat sauces. Bucatini (3 Bags): The name Bucatini comes from the Italian word ‘buco’ meaning hole. This hole makes Bucatini particularly delightful and fun to eat because the sauce coats both the inside and outside. The hollow center also allows the pasta to cook more evenly. Over the years Bucatini has become extremely popular in Central Italy, particularly Rome where you can find it paired with recipes such as cacio e pepe, carbonara and the famous Bucatini all’amatriciana. Both pastas are crafted using a bronze die extrusion process that creates a rougher surface for the sauce to cling to. They're made with premium organic semolina flour, milled from the heart of durum wheat. This type of flour has been a staple in traditional Italian pasta for centuries and helps to create pasta that holds its shape and delivers the perfect al dente bite.
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