4 ms·

I have never had bucatini, but of course thanks to this article now it's all I want.

by post_break 6y ago

cortesoft 6y ago
Very good stealth marketing
- ljf 6y ago
  http://www.paulgraham.com/submarine.html http://www.paulgraham.com/submarine.html
- Alex3917 6y ago
  It’s hard to imagine any writer who pitched doing a piece like this to the marketing department of a pasta company not just being told to fuck off. If it was possible to make money writing articles like this, there would be a lot more of them.
  - rtx 6y ago
    Though it's hard to write this well
    - Alex3917 6y ago
      It's not hard, it just takes a long time, which costs $$$. That's why it's very very unlikely to be sponsored, because no CPG company is going to spend 100k to commission a writer to spend several months working on an art piece. Except maybe Red Bull, but this isn't about Red Bull.
      - bookofjoe 6y ago
        >It's not hard, it just takes a long time.... James Lord, biographer, to Alberto Giacometti, while watching the artist draw him: "It looks so easy." Giacometti: "It is easy. All it takes is a lifetime."
      - MichaelZuo 6y ago
        Is that the going rate nowadays for a competent investigative writer? I thought the major conglomerates also commission these ‘art pieces’ at a decent rate.
jcims 6y ago
I don’t recall ever having it until reproducing a Hello Fresh recipe that we had previously eaten and wanted to make from scratch. My daughter is a budding foodie and wondered if we could find the bucatini. I aired her what that was and she said it was the type of pasta in the dish (that I had eaten) and that they were like noodle straws. I bought the last box at Kroger somewhat intrigued. It took a bit longer than spaghetti to cook, and honestly I didn’t find it particularly interesting. Just a fat noodle that wasn’t particularly good at holding on to the sauce.
tomcooks 6y ago
it's worth trying but: it's not THAT good of an experience, it's kind of hard to eat because of the hole.
qalmakka 6y ago
I'm Italian, but I've never been that partial to bucatini, I'm more in the spaghetti or rigatoni camp myself. My niece would kill for them, but I think that her being seven and liking "strange pastas" like ruote and such has something to do with it.
dfxm12 6y ago
If you get it, try a cacio e pepe recipe. Also, to temper expectations, the article really oversells it.
- throwaway5752 6y ago
  Yeah, it is a tube form of the same old pasta that's in spaghetti. I don't understand the fuss. It's actually not great. Try getting cooking water out of them. I would go with rotini or radiatore if I really needed the surface area otherwise a ribbon pasta like fettucine or tagliatelle, almost every time. Not a fan.
Xophmeister 6y ago
I bought it by mistake once -- or because the supermarket was out of spaghetti and it looked "close enough", as you couldn't see the hole from the packet -- and I can't say I was impressed. I feel I may have overcooked it though; it had a similar texture to udon noodles, which didn't really work with whatever it was I was making.

I have never had bucatini, but of course thanks to this article now it's all I want.

cortesoft 6y ago

Very good stealth marketing

ljf 6y ago
http://www.paulgraham.com/submarine.html http://www.paulgraham.com/submarine.html
Alex3917 6y ago
It’s hard to imagine any writer who pitched doing a piece like this to the marketing department of a pasta company not just being told to fuck off. If it was possible to make money writing articles like this, there would be a lot more of them.
- rtx 6y ago
  Though it's hard to write this well
  - Alex3917 6y ago
    It's not hard, it just takes a long time, which costs $$$. That's why it's very very unlikely to be sponsored, because no CPG company is going to spend 100k to commission a writer to spend several months working on an art piece. Except maybe Red Bull, but this isn't about Red Bull.
    - bookofjoe 6y ago
      >It's not hard, it just takes a long time.... James Lord, biographer, to Alberto Giacometti, while watching the artist draw him: "It looks so easy." Giacometti: "It is easy. All it takes is a lifetime."
    - MichaelZuo 6y ago
      Is that the going rate nowadays for a competent investigative writer? I thought the major conglomerates also commission these ‘art pieces’ at a decent rate.

jcims 6y ago

I don’t recall ever having it until reproducing a Hello Fresh recipe that we had previously eaten and wanted to make from scratch. My daughter is a budding foodie and wondered if we could find the bucatini. I aired her what that was and she said it was the type of pasta in the dish (that I had eaten) and that they were like noodle straws. I bought the last box at Kroger somewhat intrigued. It took a bit longer than spaghetti to cook, and honestly I didn’t find it particularly interesting. Just a fat noodle that wasn’t particularly good at holding on to the sauce.

tomcooks 6y ago

it's worth trying but: it's not THAT good of an experience, it's kind of hard to eat because of the hole.

qalmakka 6y ago

I'm Italian, but I've never been that partial to bucatini, I'm more in the spaghetti or rigatoni camp myself. My niece would kill for them, but I think that her being seven and liking "strange pastas" like ruote and such has something to do with it.

dfxm12 6y ago

If you get it, try a cacio e pepe recipe. Also, to temper expectations, the article really oversells it.

throwaway5752 6y ago
Yeah, it is a tube form of the same old pasta that's in spaghetti. I don't understand the fuss. It's actually not great. Try getting cooking water out of them. I would go with rotini or radiatore if I really needed the surface area otherwise a ribbon pasta like fettucine or tagliatelle, almost every time. Not a fan.

Xophmeister 6y ago

I bought it by mistake once -- or because the supermarket was out of spaghetti and it looked "close enough", as you couldn't see the hole from the packet -- and I can't say I was impressed. I feel I may have overcooked it though; it had a similar texture to udon noodles, which didn't really work with whatever it was I was making.