-
Bucatini (Italian: [bukaˈtiːni]), also
known as
perciatelli (Italian: [pertʃaˈtɛlli]), is a
thick spaghetti-like
pasta with a hole
running through the...
- elsewhere.
While in
Amatrice the dish is
prepared with spaghetti, the
bucatini are 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...
-
spaghetti or
bucatini, cauliflower, onion, raisins, anchovies, pine nuts, saffron, red chili, and breadcrumbs. Traditionally, it was made with
bucatini. The name...
- (2006-09-02). "Spaghetti con
tutti . . . . . . and linguine, rigatoni,
bucatini and the rest.
Clarissa Hyman gorges herself on an
Umbrian outbreak of pastamania"...
-
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...
- 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...
-
flavoured sauces,
especially those of
Roman and
Lazio origin, such as
bucatini all'amatriciana,
spaghetti alla carbonara,
pasta alla gricia, and spaghetti...
- Tselementes' version—which is now ubiquitous—has a
bottom layer that is
bucatini or
other tubular pasta, with
cheese or egg as a binder; a
middle layer...
