Bucatini (), also known as ''perciatelli'' (), is a thick

spaghetti Spaghetti () is a long, thin, solid, cylindrical pasta.spaghetti
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-like

pasta Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally on ...

with a hole running through the center. It is common throughout

Lazio Lazio ( , ; ) or Latium ( , ; from Latium, the original Latin name, ) is one of the 20 Regions of Italy, administrative regions of Italy. Situated in the Central Italy, central peninsular section of the country, it has 5,714,882 inhabitants an ...

, particularly

Rome Rome (Italian language, Italian and , ) is the capital city and most populated (municipality) of Italy. It is also the administrative centre of the Lazio Regions of Italy, region and of the Metropolitan City of Rome. A special named with 2, ...

. The similar

ziti Ziti () or ''zite'' () is a shape of extruded pasta originating from the Italy, Italian regions of Campania and Sicily. It is shaped into long, wide tubes, about long, that generally need to be broken by hand into smaller pieces before cooking. ...

() consists of 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 Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, a Romance ethnic group related to or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance languag ...

''buco'', meaning 'hole', while '' bucato'' or its Neapolitan-language variant ''perciato'' means 'pierced'.

Composition and use

Bucatini is 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 repres ...

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#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread ...

, bucatini is served with buttery sauces,

guanciale Guanciale () is an Italian salt-cured meat product prepared from pork jowl or cheeks. Its name is derived from , meaning 'cheek'. Its rendered fat gives flavour to and thickens the sauce of pasta dishes. Production Guanciale is usually rubbed ...

, 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 ...

sardines Sardine and pilchard are common names for various species of small, oily forage fish in the herring suborder Clupeoidei. The term "sardine" was first used in English during the early 15th century; a somewhat dubious etymology says it come ...

. 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.

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 cooked fresh or dried. Bucatini can be made at home with a stand mixer and a pasta extruder. Since it has a hole in the middle, raw homemade bucatini must be handled gently so as not to squeeze the hole shut prior to cooking.

References

{{Authority control Cuisine of Lazio Types of pasta

Name

Composition and use

Preparation

See also

References