Bucatini
(Perciatelli)
Bucatini is a long, narrow, tubular pasta variety that resembles spaghetti. The pasta is characterized by its chewy and dense texture. The holes are usually produced by pressing the pasta through traditional Italian bronze plates.
The name bucatini is derived from the Italian word buco, meaning hole, referring to its hollow shape. It is believed that bucatini pasta has origins in central Italy, around Rome. It pairs well with thick, hearty sauces, especially with the classic amatriciana sauce, made with tomatoes and guanciale.
Part of
Pasta chî sàrdi
One of Sicilian favorites, this seemingly simple pasta dish of supposedly Arabic origins is an amazing combination of flavors and textures, and represents a perfect example ... Read more
Pasta con pomodori gratinati
Pasta con pomodori gratinati is a traditional Pugliese pasta dish that's typical of Foggia. The dish is usually made with a combination of pasta such as bucatini, tomatoes,... Read more
Perciatelli con le lumache
Perciatelli con le lumache is a traditional dish originating from Calabria. The dish is usually made with a combination of perciatelli (also known as bucatini), snails,... Read more
Bucatini alla calabrese
Bucatini alla calabrese is a traditional pasta dish originating from Calabria. The dish is usually made with a combination of bucatini, tomatoes, onions, garlic, stockfish,... Read more
Serve with
Amatriciana
Named after Amatrice, a provincial town in the Sabine Hills northeast of Rome; the iconic Amatriciana sauce is often considered a part of the "holy trinity of Roman pasta"... Read more
Best Bucatini
Pastificio Gaetano Faella
Bucatini
Pastificio D'Aragona
Pasta di Gragnano IGP – Bucatini
