-
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...
-
unlike penne which have the ends cut diagonally. Ziti has
similarities to
bucatini but is much
larger in diameter. Ziti is the
plural form of zita and zitu...
- 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...
- York
pasta company Sfoglini. The
shape is
inspired by the
mafalda and
bucatini pasta types,
highlighting the ribbon-shaped
ruffle pasta and half-tube...
- 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...
- sugo all'amatriciana,
usually served with a long
pasta such as spaghetti,
bucatini, or rigatoni.
According to po****r tradition,
numerous cooks of the popes...
-
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...
