Massa Bucatini Pasta

Massa Bucatini: The Heart of Italian Tradition

Massa Bucatini is a premium, artisanal pasta that embodies the soul of traditional Italian craftsmanship. Characterized by its long, thick, hollow shape—resembling a straw—this pasta is expertly extruded through bronze dies . This process creates a signature rough surface, specifically designed to grip and hold onto rich sauces.

Made from the finest high-protein durum wheat semolina, Massa Bucatini offers a superior al dente bite. Its hollow center ensures even cooking and a delightful "pop" in every mouthful. Whether paired with a classic Amatriciana, a creamy carbonara, or simple garlic and oil, it delivers a truly authentic Mediterranean dining experience.

Traditional Bucatini all’Amatriciana

This recipe celebrates the "holy trinity" of Roman pasta: fat, salt, and heat. The hollow center of your Massa Bucatini is perfect for capturing the silky, pork-infused tomato sauce.

Ingredients

• Pasta: 1 lb Massa Bucatini
• Pork: 6–8 oz Guanciale (cured pork jowl), cut into lardons (strips)
• Tomato: 1 (28 oz) can whole peeled San Marzano tomatoes, hand-crushed
• Cheese: 1 cup Pecorino Romano, freshly grated
• Spice: ½ tsp red pepper flakes (peperoncino)
• Wine: ¼ cup dry white wine (optional, for deglazing)

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Instructions

1. Render the Fat: In a large skillet over medium-low heat, sauté the guanciale. Cook until the fat is translucent and the meat is golden-crisp (about 8–10 mins). Remove the crispy bits and set aside, leaving the rendered fat in the pan.
2. Build the Base: Add the red pepper flakes to the fat for 30 seconds. If using wine, pour it in now and scrape the bottom of the pan until it reduces by half.
3. Simmer: Add the crushed tomatoes. Simmer on low for 15–20 minutes until the sauce thickens and the fat emulsifies into the tomatoes.
4. Cook Pasta: Boil the Massa Bucatini in heavily salted water. Aim for molto al dente (2 minutes less than the package says). Reserve 1 cup of starchy pasta water.
5. The Marriage: Toss the pasta directly into the sauce. Add the crispy guanciale back in and a splash of pasta water. Toss vigorously over medium heat until the sauce clings to every strand.
6. Finish: Remove from heat. Stir in the Pecorino Romano until creamy. Serve with an extra dusting of cheese.

Pro Tip: Authentic Amatriciana doesn't use garlic or onions. The flavor comes entirely from the quality of the guanciale and the bronze-cut texture of your pasta!

Pairings

To complement the smoky, fatty richness of the guanciale and the acidic punch of the tomato in your Amatriciana, you need a wine that offers high acidity and moderate tannins.

Here are the best pairings, ranging from traditional Roman favorites to refreshing alternatives:

1. The Traditional Choice: Montepulciano d’Abruzzo

This is the "gold standard" pairing found in almost every Roman trattoria. It is a medium-bodied red with vibrant acidity that cuts right through the pork fat, while its dark fruit notes temper the spicy red pepper flakes.

• Why it works: It’s a "grows together, goes together" pairing—Abruzzo is right next door to the town of Amatrice.

2. The Local "Hero": Cesanese del Piglio

If you want to be truly authentic, look for Cesanese. It is one of the only red grapes native to the Lazio region (where Rome is located). It has a rustic, herbaceous quality and soft tannins that won't clash with the salty Pecorino.

3. The Refreshing White: Frascati Superiore

While many reach for red with tomato sauce, a structured white from the hills outside Rome is a brilliant move. Frascati is crisp and mineral; it cleanses the palate between bites of heavy, sauce-laden Bucatini.

4. The Bold Rosé: Cerasuolo d’Abruzzo

If you can’t decide between red and white, this deep-colored rosé is the answer. It has the "bone structure" of a red wine but the chilled freshness of a white, making it a fantastic companion for the savory-sweet profile of the tomato sauce.

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Quick Pairing Guide| Feature | Look For... | | :--- | :--- | | Red Option| Montepulciano d’Abruzzo or Chianti Classico | | White Option| Frascati Superiore or Pecorino (the grape, not the cheese!) | | Sparkling| Lambrusco di Sorbara (dry and fizzy to cut the grease) |