Alternative names Perciatelli Variations ziti, zitoni | Type Pasta Place of origin Italy | |
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Main ingredients Durum wheat flour, water Similar Amatriciana sauce, Rigatoni, Linguine, Guanciale, Fusilli | ||
Bucatini with pancetta tomatoes and onion everyday food with sarah carey
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".
Contents
- Bucatini with pancetta tomatoes and onion everyday food with sarah carey
- Two greedy italians bucatini all amatriciana
- References
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. There is also zitoni [dziˈtoːni], which is a wider version of ziti.
Two greedy italians bucatini all amatriciana
