Bucatini
Also known as: perciatelli
Long dry pasta that resembles large spaghetti but has a hole in the middle, made from durum wheat semolina and water.
Bucatini are a long dry pasta that resembles large spaghetti but has a hole in the middle, according to Pasta Garofalo. Pasta Rummo calls them a typical shape of Lazio, famous worldwide for amatriciana.
Under Italian law (DPR 187/2001, art. 6), dry durum wheat pasta is made only from durum wheat semolina and water, by extrusion, rolling and drying. Garofalo's bucatini are made from 100% durum wheat semolina, bronze-drawn with a rough surface. Rummo's Bucatini No. 6 are 260 mm long and 2.8 mm in diameter.
Producers give different cooking times: 6 minutes for Rummo and 9 minutes for Garofalo's No. 14. Follow the pack of the brand you buy.
Garofalo suggests strong, simple sauces such as cacio e pepe, carbonara and traditional amatriciana, and also a spicy Neapolitan bucatini with soffritto (tosciano or saporiglio). Rummo also names sauces with aubergine and courgette.
Facts
| Raw material | Durum wheat semolina and water |
|---|---|
| Region | Lazio (according to Rummo) |
| Duration | 6–9 min (Rummo 6, Garofalo 9) |
| Main use | Amatriciana, carbonara, cacio e pepe |
What it includes
- Antiche Tradizioni di Gragnano Bucatini
- Banza Chickpea Bucatini
- Barilla Bucatini n.9
- Benedetto Cavalieri Bucatini n.9
- Cantare Bucatini No 35
- Colavita Bucatini
- Colavita Perciatelli
- De Cecco Bucatini Grandi n.16
- De Cecco Bucatini Piccoli n.14
- De Cecco Bucatini n.15
- Delverde Bucatini n.6
- Di Martino Bucatini
- Divella Bucatini n.6
- Ducato d'Amalfi Bucatini
- Faella Bucatini
- Garofalo Bucatini n.14
- Gentile Bucatini
- Granoro Dedicato Bucatini n.11
- Il Re della Pasta Bucatini
- La Campofilone Bucatini
- La Fabbrica della Pasta Bucatini perciatiell IGP
- La Molisana Bucatini n.12
- Liguori Bucatini
- Makarony Polskie Bucatini
- Mancini Bucatini
- Melissa Olikis Alesis Trypita No 5
- Melissa Trypita Makaronia Pastitsio No 2
- Melissa Trypita No 3
- Melissa Trypita No 5
- Misko Chrysi Seira Pastitsio No2
- Misko Makaronia Trypita No3
- Misko Makaronia Trypita No5
- Misko Olikis Alesis Pastitsio No2
- Misko Pastitsio No2
- Pasta Zara Bucatini
- Pastai Gragnanesi Bucatini
- Pastai Gragnanesi Perciatielli
- Pastificio dei Campi Bucatini di Gragnano
- Rummo Bucatini n.6
- Rustichella d'Abruzzo Bucatini
- Setaro Bucatini
- Setaro Bucatini Lunghi
- Sorrentino Bucatini
- Sorrentino Bucatini Bio
- Verrigni Bucatini
How it connects to Pasta
Bucatini → related → 🧀 Pecorino ← related ← 🍝 Pasta
Links
- Used in
- 🍝 Amatriciana, 🐟 Pasta con le sarde
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Dry durum wheat pasta
- Similar and different
- Spaghetti, Ziti, Cantare Durum, Bigoli, Barilla I Classici, Granoro Dedicato Formati Classici, Delverde Pasta di Semola, De Cecco Pasta di semola, Antiche Tradizioni di Gragnano Pasta Lunga, Liguori Le Classiche IGP
and 23 more
Setaro Pasta di Semola, Di Martino Pasta di Gragnano IGP, Verrigni Trafilata in Bronzo, Pastificio dei Campi Pasta Lunga, La Fabbrica della Pasta Pasta di Gragnano IGP, Il Re della Pasta Pasta Lunga, Pastai Gragnanesi Pasta Lunga, Spaghettoni, Afeltra 100% Grano Italiano, Rustichella d'Abruzzo Classica, Misko Vasiki Seira, Faella Grandi Classici, Gentile Pasta di Gragnano IGP, Sorrentino i Lunghi IGP, Sorrentino i Lunghi BIO, Melissa Klassiki Seira, Pasta Zara Linea Classica, Colavita Classic Cuts, Makarony Polskie Klasyczne, Benedetto Cavalieri Pasta di Semola di Grano Duro, Ducato d'Amalfi Pasta di Gragnano IGP, Mancini Linea Classica, Fileja - In other topics
- 🧀 Pecorino
Frequently asked questions
What is the difference between bucatini and spaghetti?
According to Garofalo, bucatini resemble large spaghetti but have a hole in the middle. Dry durum wheat pasta of both kinds is made from semolina and water.
How long do you cook bucatini?
It depends on the producer: 6 minutes for Rummo's No. 6 and 9 minutes for Garofalo's No. 14. Check the pack.
What sauce goes with bucatini?
Garofalo suggests cacio e pepe, carbonara and amatriciana; Rummo also names amatriciana, with sauces of aubergine and courgette.
Recipes
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🐟 Pasta con le sarde — A pasta dish from Palermo: pasta, preferably bucatini, with fresh sardines, wild fennel, onion, salted anchovies, raisins, pine nuts and saffron.
- Ziti — Long dry pasta in the form of a hollow tube, made from durum wheat semolina and water; Garofalo's Ziti n. 4-15 are 250 mm long and bronze-drawn.
- 🧀 Pecorino — Italian sheep’s milk cheeses, from mild and young to hard and salty; the best known is Pecorino Romano.
- Cantare Durum — Cantare's range of dry pasta made from top-grade durum wheat flour and water: nine shapes, including spaghetti No. 18, linguine, bucatini, fusilli and penne rigate.
Similar
Linguine · Ziti · Vermicelli · Capellini · Tortiglioni · Casarecce
Sources
- DPR 9 febbraio 2001, n. 187, art. 6 — Normattiva
- Pasta Rummo — Bucatini Nº 6
- Pasta Garofalo — N° 14 Bucatini