Bucatini

Bucatini

Alternative names	Perciatelli
Type	Pasta
Place of origin	Italy
Main ingredients	Durum wheat flour, water
Variations	ziti, zitoni
Cookbook: Bucatini  Media: Bucatini

Bucatini [bukaˈtiːni], also known as perciatelli [pertʃaˈtɛlli], is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", while bucato or its Neapolitan variant perciato means "pierced".^[1][2]

Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Its length is 25–30 cm (10–12 in) with a 3 mm (1/8 inch) diameter. The average cooking time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or guanciale, vegetables, cheese, eggs, and anchovies or sardines.

Similarly, ziti [ˈdziːti] are long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes.^[3] There is also zitoni [dziˈtoːni], which is a wider version of ziti.^[4]

• 
  Bucatini all'amatriciana, a dish prepared with bucatini pasta
• 
  Size comparison between cut ziti, fusilli Avellinesi and rigatoni

See also

• Bigoli
• Macaroni
• Udon, a similar Japanese noodle

References

1. Giacomo Devoto, Gian Carlo Oli, Il Devoto-Oli. Vocabolario della lingua italiana, edited by Luca Serianni and Maurizio Trifone, Le Monnier.
2. "Perciare in italiano". Glosbe - Il dizionario multilingue on line. Retrieved 2015-11-16.
3. "Cook's Thesaurus: Pasta Tubes". Foodsubs.com. Retrieved 2013-02-21.
4. "Type Of Pasta". Thenibble.com. Retrieved 2013-02-21.