Bucatini

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Bucatini
Bucatinicloseup.JPG
TypePasta
Place of originItaly
Main ingredientsDurum wheat flour, water
Variationsziti, zitoni
Cookbook:Bucatini  Bucatini
 
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Bucatini
Bucatinicloseup.JPG
TypePasta
Place of originItaly
Main ingredientsDurum wheat flour, water
Variationsziti, zitoni
Cookbook:Bucatini  Bucatini

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

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 are long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes.[2] There is also zitoni, which is a wider version of ziti.[3]

References[edit]

  1. ^ Giacomo Devoto, Gian Carlo Oli, Il Devoto-Oli. Vocabolario della lingua italiana, edited by Luca Serianni and Maurizio Trifone, Le Monnier.
  2. ^ "Cook's Thesaurus: Pasta Tubes". Foodsubs.com. Retrieved 2013-02-21. 
  3. ^ "Type Of Pasta". Thenibble.com. Retrieved 2013-02-21. 

See also[edit]