Bucatini (Italian: [bukaˈtiːni]), also known as perciatelli (Italian: [pertʃaˈtɛlli]), is a thick spaghetti-like pasta with a hole running through the center. It is common throughout Lazio, particularly Rome.
 | |
| Alternative names | Perciatelli |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Main ingredients | Durum wheat flour, water |
| Variations | Ziti, zitoni |
The similar ziti (Italian: [ˈdziːti]) consists of long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes.[1] There is also a wider version of ziti, zitoni (Italian: [dziˈtoːni]).[2]
Name
editThe name comes from the Italian buco, meaning 'hole', while bucato or its Neapolitan language variant perciato means 'pierced'.[3][4]
Composition and use
editBucatini 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 in) diameter. The average cooking time is nine minutes.[citation needed]
In Italian cuisine, bucatini is served with buttery sauces, guanciale, vegetables, cheese, eggs, and anchovies or sardines. One of the most common sauces to serve with bucatini is the amatriciana sauce, bucatini all'amatriciana.[5] It is traditionally made with guanciale, a type of cured meat taken from the pork jowl.[6]
Dry bucatini can be used as a biodegradable drinking straw.[7]
Preparation
editStandard 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.[8] 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.
See also
edit
Media related to Bucatini at Wikimedia Commons
References
edit- ^ "Cook's Thesaurus: Pasta Tubes". Foodsubs.com. Retrieved 2013-02-21.
- ^ "Type Of Pasta". Thenibble.com. Retrieved 2013-02-21.
- ^ Giacomo Devoto, Gian Carlo Oli, Il Devoto-Oli. Vocabolario della lingua italiana, edited by Luca Serianni and Maurizio Trifone, Le Monnier.
- ^ "Perciare in italiano". Glosbe - Il dizionario multilingue on line. Retrieved 2015-11-16.
- ^ "Amatriciana Recipe". Pizzacappuccino.
- ^ "Bucatini Pasta and How to Use It". TheSpruceEats. Retrieved 2018-08-24.
- ^ Handler, Rachel (28 December 2020). "The Very Real, Totally Bizarre Bucatini Shortage of 2020". Grub Street. Retrieved 6 January 2021.
- ^ "Bucatini Pasta and How to Use It". TheSpruceEats. Retrieved 2018-08-24.