Bucatini is a thick, spaghetti-like long pasta with a hole down the middle, and for some reason it’s been impossible to find in the United States this past year. Rachel Handler investigates for New York magazine’s Grub Street blog, and finds herself going down an increasingly bizarre rabbit hole as she tries to answer the question: what happened to all the bucatini? Was production cut back in favour of other, easier-to-produce pastas because of increased pandemic demand? Were people using them as straws? And what exactly was the issue between the FDA and pasta maker De Cecco? An astonishing read.