Bucatini
 | |
| Alternative names | Perciatelli |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Main ingredients | Durumwheat flour, water |
| Variations | Ziti,zitoni |
Bucatini(Italian:[bukaˈtiːni]), also known asperciatelli(Italian:[pertʃaˈtɛlli]), is a thickspaghetti-likepastawith a hole running through the center. It is common throughoutLazio,particularlyRome.
The similarziti(Italian:[ˈdziːti]) consists of long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes.[1]There is also a wider version of ziti,zitoni(Italian:[dziˈtoːni]).[2]
Name[edit]
The name comes from theItalianbuco,meaning 'hole', whilebucatoor itsNeapolitan languagevariantperciatomeans 'pierced'.[3][4]
Composition and use[edit]
Bucatini is a tubed pasta made of harddurum wheatflour and water. Its length is 25–30 cm (10–12 in) with a3 mm (1⁄8in) diameter. The average cooking time is nine minutes.[citation needed]
InItalian cuisine,bucatini is served with buttery sauces,guanciale,vegetables, cheese, eggs, andanchoviesorsardines.One of the most common sauces to serve with bucatini is theamatriciana sauce,bucatini all'amatriciana.[5]It is traditionally made withguanciale,a type of cured meat taken from the pork jowl.[6]
Raw bucatini can be used as a biodegradabledrinking straw.[7]
Preparation[edit]
Standard pasta machines will roll out sheets of flat pasta which are then cut into ribbons to make flat, ribbon-style pasta like fettuccine, tagliatelle, or pappardelle. Bucatini, on the other hand, has to be extruded rather than rolled.
The pasta dough is fed into a machine that forces it through a perforated disk, very similar to a meat grinder. The shape of the pasta depends on the shape of the perforations. Bucatini are made with a disk with tiny circular perforations, which forces the pasta dough to emerge in long tubes. The tubes are then trimmed off to the desired length and then either cooked fresh or dried.
Bucatini can be made at home with a stand mixer and a pasta extruder.[8]Since it has a hole in the middle, raw homemade bucatini must be handled gently so as not to squeeze the hole shut prior to cooking.
See also[edit]
Media related toBucatiniat Wikimedia Commons
References[edit]
- ^"Cook's Thesaurus: Pasta Tubes".Foodsubs.com.Retrieved2013-02-21.
- ^"Type Of Pasta".Thenibble.com.Retrieved2013-02-21.
- ^Giacomo Devoto,Gian Carlo Oli,Il Devoto-Oli.Vocabolario della lingua italiana,edited byLuca SerianniandMaurizio Trifone,Le Monnier.
- ^"Perciare in italiano".Glosbe - Il dizionario multilingue on line.Retrieved2015-11-16.
- ^"Amatriciana Recipe".Pizzacappuccino.
- ^"Bucatini Pasta and How to Use It".TheSpruceEats.Retrieved2018-08-24.
- ^Handler, Rachel (28 December 2020)."The Very Real, Totally Bizarre Bucatini Shortage of 2020".Grub Street.Retrieved6 January2021.
- ^"Bucatini Pasta and How to Use It".TheSpruceEats.Retrieved2018-08-24.
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