Pasta Michele Portoghese is made using the traditional methods, but is guaranteed with state-of-the-art quality controls, hand selected grains and the perfect dose of durum wheat semolina. The drying process is slow with a low temperature as it is the most delicate phase requiring maximum attention. The temperature notably affects both the taste and protein content, therefore, our process ensures a high nutritional value, the flavor of the product and causes the pasta to maintain a high quality performance during and after cooking.
The Bucatini (also called Perciatelli) are originally from Rome and have a round, elongated shape with a hollow center. Its most famous dish is the Bucatini all’Amatriciana which is made with a tomato sauce and guanciale (cured pork cheek), however, this noodle is rather versatile and is also excellent with vegetable sauces prepared with tomato sauce, bell peppers, eggplant, zucchini, olive and capers.