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.
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]
The name comes from the Italianbuco, meaning 'hole', while bucato or its Neapolitan language variant perciato means 'pierced'.[3][4]
Composition and useedit
Bucatini 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]
Bucatini all'amatriciana, a dish prepared with bucatini pasta
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]
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 bucatini has a hole in the middle, it must be handled gently so as not to squeeze the hole shut prior to eating.[8]
^"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.
April 11, 2024
bucatini, italian, bukaˈtiːni, also, known, perciatelli, italian, pertʃaˈtɛlli, thick, spaghetti, like, pasta, with, hole, running, through, center, common, throughout, lazio, particularly, rome, alternative, namesperciatellitypepastaplace, originitalymain, in. 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 BucatiniAlternative namesPerciatelliTypePastaPlace of originItalyMain ingredientsDurum wheat flour waterVariationsZiti zitoni Media BucatiniThe 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 Contents 1 Name 2 Composition and use 3 Preparation 4 See also 5 ReferencesName 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 nbsp Bucatini all amatriciana a dish prepared with bucatini pastaIn 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 Raw 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 Since bucatini has a hole in the middle it must be handled gently so as not to squeeze the hole shut prior to eating 8 See also edit nbsp Italy portal nbsp Food portalList of pasta Baked zitiReferences 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 Retrieved from https en wikipedia org w index php title Bucatini amp oldid 1216084611, wikipedia, wiki, book, books, library,
