-
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...
-
broken by hand into
smaller pieces before cooking. Ziti has
similarities to
bucatini but is much thicker. Ziti is the
plural form of zita and zitu, respectively...
-
suggested cook time is 13–17 minutes.
United States portal Food
portal Bucatini Mafaldine Galletti List of
pasta Glenn, Heidi; Martin,
Rachel (March 22...
- or a
combination of cheeses.
Spaghetti is the most
common pasta, but
bucatini or
rigatoni are also used.
While guanciale, a
cured pork jowl, is traditional...
- 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...
-
sauce is
served with spaghetti,
although it is also
paired with penne,
bucatini, linguine, and vermicelli.
Garlic and
anchovies (omitted in the Neapolitan...
-
spaghetti or
bucatini, cauliflower, onion, raisins, anchovies, pine nuts, saffron, red chili, and breadcrumbs. Traditionally, it was made with
bucatini. The name...
-
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...
-
flavour led to it
being preferred for some
Italian pasta dishes such as
bucatini all'amatriciana,
spaghetti alla carbonara,
pasta alla gricia, and spaghetti...
