Bucatini (), also known as perciatelli (), are a thick

spaghetti Spaghetti () is a long, thin, solid, cylindrical pasta.spaghetti
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pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ar ...

with a hole running through the center. They are common throughout

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, particularly

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. The similar ziti are long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes. There is also a wider version of ziti, zitoni .

Name

The name comes from the Italian ''buco'', meaning "hole", while '' bucato'' or its Neapolitan language variant ''perciato'' means "pierced".

Composition and use

Bucatini are a tubed pasta made of hard

durum wheat Durum wheat (), also called pasta wheat or macaroni wheat (''Triticum durum'' or ''Triticum turgidum'' subsp. ''durum''), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represe ...

flour and water. Its length is with a diameter. The average cooking time is nine minutes. Bucatini amatriciana

Italian cuisine Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula and later spread around the world together with wave ...

, bucatini are served with buttery sauces,

guanciale Guanciale () is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from ''guancia'', the Italian word for 'cheek'. Production Pork cheek is rubbed with salt and spices (typically ground black or red pepper, ...

, vegetables, cheese, eggs, and

anchovies An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

sardine "Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the It ...

s. One of the most common sauces to serve with bucatini is the Amatriciana sauce, ''bucatini all'amatriciana''. It is traditionally made with

, a type of cured meat taken from the pork jowl. Raw bucatini can be used as a biodegradable

drinking straw A drinking straw is a utensil that is intended to carry the contents of a beverage to one's mouth. Straws are commonly made from plastics but environmental concerns and new regulation have led to rise in reusable and biodegradable straws. These ...

Preparation

Standard pasta machines will roll out sheets of flat pasta which are then cut into ribbons to make flat, ribbon-style pasta like fettuccine, tagliatelle, or pappardelle. Bucatini, on the other hand, has to be extruded rather than rolled. The pasta dough is fed into a machine that forces it through a perforated disk, very similar to a meat grinder. The shape of the pasta depends on the shape of the perforations. Bucatini are made with a disk with tiny circular perforations, which forces the pasta dough to emerge in long tubes. The tubes are then trimmed off to the desired length and then either dried or cooked fresh. Bucatini can be made at home with a stand mixer and a pasta extruder. Since bucatini have a hole in the middle, they must be handled gently so as not to squeeze the hole shut prior to eating.

References

{{Authority control Cuisine of Lazio Types of pasta

Name

Composition and use

Preparation

See also

References