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De Cecco Pasta, Bucatini, 16 Ounce (Pack of 5)
De Cecco gently grinds the heart of each grain, mixes it with cold spring water, then kneads the dough slowly. This results in pasta with the exceptional De Cecco aroma, flavor, and consistency. Pasta easily cooks to perfection, has a great firm texture, and a delicious “fresh” pasta taste. It has a rougher surface, which helps the sauce stick to it. Make De Cecco pasta the secret ingredient for your most amazing dishes! Buon Appetito!
Delicious long round strands of pasta
Good source of protein, thiamin, folic acid, iron, riboflavin, and niacin
No GMO, no trans fat, no saturated fat, no sugar added
Made in Italy
|Average Customer Rating:
|| based on 382 reviews|
Average Customer Review:
( 382 customer reviews )
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Most Helpful Customer Reviews
19 of 19 found the following review helpful:
Pasta Heaven!Jan 18, 2011
Oh pasta, how I love thee in all your wonderful forms! But the toothy wonderful texture of bucatini and perciatelli is the most sublime of them all! This pasta is the opposite of Angel Hair pasta - it's a chewier, thicker version of Spaghetti and is wonderful with all kinds of strong sauces. We love Perciatelli with a garlic, chili, olive oil sauce with spicy Italian sausage or even sauteed boconcini. De Cecco brand pasta is wonderful quality too and very reasonably priced.
18 of 19 found the following review helpful:
The Best of the Imported Brands of PastaApr 21, 2012
By K. Varraso
Disclaimer: My mother-in-law spoiled her sons by making them homemade pasta any time they wanted it. It was only when my DH went of to college that he had to experience the horror of boxed pasta. Over the years he has realized that even the best of wives does not make homemade macaroni after a long day at work, and that he needs to eat boxed pasta. (arrrgh)
But there's boxed pasta and some stuff that calls itself boxed pasta that is decidedly inferior. DeCecco is about as close to homemade as you are going to get without making it yourself.
The spaghetti is a nice, mid weight string of pasta, with a good texture, bouncing back a bit when you bite it, and having a firm semolina texture. Little or no starch bleeds off in the water, and the pasta only absorbs enough to be cooked, no mushy macaroni here! Each variety has a preferred cooking time; if you follow that with a timer, you'll always be right.
This spaghetti is a little pricey in the grocery store, which has to buy it from an Italian importer in relatively small quantities. Because of its price, it's unlikely that it turns over quickly and you aren't likely to get the best DeCecco around. The DeCecco Spaghetti from Amazon must turn over very quickly, because I always get very fresh product for a much smaller sum than in my market. Having to buy five boxes is no hardship for us -- we could buy three times that and still eat it all up in no time.
If you haven't tried imported Italian macaroni, do yourself a favor: buy a case of this spaghetti and treat yourself with the lightest sauce you have. Put a teaspoon of virgin olive oil in the boiling water to minimize sticking, and cook for the exact length of time suggested on the box. Add sauce as soon as you finish draining.
You won't believe that this is the same kind of food that they sell as macaroni at your local market. Be sure to make plenty for everyone.
13 of 13 found the following review helpful:
ONE OF THE BEST BRANDSFeb 17, 2014
De Cecco is one of the better brands of Pasta from Italy. Not the best by any means, but pretty darn good.
In Italy pasta is graded with the letter "i" (lower case).
In the US, they can call almost ANYTHING Pasta. Major Brands like Ronzoni and Barilla (yes, Barilla sold in this county is MADE in this country with the same ingredients as Ronzoni) are usually half flour.
In Italy, even the WORST grade of Pasta is only allowed to have 3% or less flour.
Real Pasts is 100% Durham Semolina and NO flour.
The Italian ratings for Pasta are as follows:
Dried pasta with three subcategories –
(i.) Durum wheat semolina pasta (pasta di semola di grano duro),
(ii.) Low grade durum wheat semolina pasta (pasta di semolato di grano duro) and
(iii.) Durum wheat whole meal pasta (pasta di semola integrale di grano duro). Pastas made under this category must be made only with durum wheat semolina or durum wheat whole-meal semolina and water, with an allowance for up to 3% of soft-wheat flour as part of the durum flour. Dried pastas made under this category must be labeled according to the subcategory.
So, first make sure your pasta is 100% Durham Semolina. De Cecco is.
Years ago, De Cecco used Bronze dies to extrude their pastas. that gives them a rougher texture to grab onto the sauce (gravy). They only do that now with a few of their varieties now. That's too bad.
If you want a real pasta that is made from the finest Durham Semolina AND that rough texture because of the dies used to make it, try Cucina Antica. Nice rough surface to hold the sauce and a very high grade of Semolina that you can smell the aroma of when cooking and serving. There are many other high end pastas that have that great semolina taste and aroma and rough surface to hold onto the sauce, but they can cost about ten bucks per pound.
Like I said, De Cecco is a good brand of everyday pasta, but you can also get may other brands from Italy that are about equal to De Cecco (like Anna, Farrara and a bunch of others) for less money. Just check that they are from Italy and are 100% Durham Semolina and NO flour.
11 of 11 found the following review helpful:
Hard to findJun 15, 2011
It can be hard to find Perciatelli or Bucatini in any brand, let alone a good brand like DeCecco. This DeCecco far exceeds most of what you will find on the shelf at the supermarket and is even better than many more expensive brands. A must for an Amatriciana sauce. The box says to cook it 12 minutes, but if you like it al dente, and especially if you are going to finish it in a pan with the sauce, start checking it at about 9 minutes to make sure you don't overcook it.
12 of 12 found the following review helpful:
come on, it's Bucatini!Apr 21, 2013
By dan stevens
Great with any full bodied sauce. It's giant long macaroni who doesn't love that? Dangit, now I have to go cook some
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