Below is a list of all known varieties for Bucatini. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Bucatini (Bronze-Cut) | Bucatini pasta extruded through bronze dies, which creates a porous, matte surface ideal for thick Amatriciana or Carbonara sauces. |
| Bucatini (Egg Dough) | Bucatini pasta made with eggs, resulting in a richer flavor and a more tender, delicate texture, often associated with fresh pasta. |
| Bucatini (Garlic Infused) | Bucatini dough infused with garlic powder for a savory base flavor. |
| Bucatini (Gluten-Free) | Bucatini pasta made from alternative flours (e.g., corn/rice blend), providing a hollow, string-shaped option for gluten-free diets. |
| Bucatini (Long Cut) | Standard Bucatini, sold in very long, straight lengths, sometimes labeled as Perciatelli (already in your base list), highlighting the length variation. |
| Bucatini (Mezze/Short) | A shorter-cut version of Bucatini, making it easier to serve in soups, stews, or baked casseroles. |
| Bucatini (Spelt Flour) | Pasta made from spelt flour, giving the hollow strands an ancient grain flavor and a slightly different nutritional profile. |
| Bucatini (Tomato Dough) | Bucatini pasta infused with tomato puree for a red color and mild sweetness. |
| Bucatini (Whole Wheat) | Long, hollow pasta made from 100% whole grain wheat, giving it a heartier texture and a distinct, nutty flavor. |