-
Bucatini (Italian: [bukaˈtiːni]), also
known as
perciatelli (Italian: [pertʃaˈtɛlli]), is a
thick spaghetti-like
pasta with a hole
running through the...
- and elsewhere.
While in
Amatrice the dish is
prepared with spaghetti,
bucatini is now most
commonly used in Rome.
Other types of dry
pasta (particularly...
- by hand into
smaller pieces before cooking. Ziti have
similarities to
bucatini, but are much thicker. Ziti is the
plural form of zita and zitu, respectively...
- with the New York
pasta company Sfoglini. The
shape is a
hybrid of the
bucatini and
mafalda pasta types,
highlighting the half-tube
components and ribbon-shaped...
- long pin, such as a
knitting needle.
Their shape is
closer to that of
bucatini.
Busiate are
traditionally served with
pesto alla trapanese, a
sauce made...
-
combination of cheeses.
Spaghetti is the most
common pasta, but
rigatoni or
bucatini are also used.
While guanciale, a
cured pork jowl, is traditional, some...
-
sauce is
served with spaghetti,
although it is also
paired with penne,
bucatini,
linguine and vermicelli.
Garlic and
anchovies (omitted in the Neapolitan...
- July 2017.
Retrieved 27
October 2016. (in Italian). Two
Greedy Italians –
Bucatini all'amatriciana. 29 July 2014.
Archived from the
original on 12 December...
-
gricia is a
member of a
family of four
basic Roman pasta dishes,
along with
bucatini alla amatriciana,
spaghetti alla carbonara, and
spaghetti alla carrettiera...
-
spaghetti or
bucatini, cauliflower, onion, raisins, anchovies, pine nuts, saffron, red chili, and breadcrumbs. Traditionally, it was made with
bucatini. The name...
