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Perciatelli, also known as bucatini, is a thick, tubular pasta with a hollow center commonly served with tomato-based or semi-thick sauces in Italian cuisine. It is often used in hearty dishes and can be accompanied by fish, vegetables, cheeses, bacon, eggs, and guanciale. Bucatini alla Matriciana and Bucatini all’Amatriciana are popular dishes in Rome.
Italian cuisine is famous for its wide variety of delicious sauces and types of pasta. Perciatelli is a thick filo pastry often used in hearty dishes. While the noodles are known as perciatelli in Naples, elsewhere they are more commonly known as bucatini.
Aside from its hollow interior, this long dry pasta closely resembles thick spaghetti. The consistency of perciatelli noodles is similar to that of vermacelli noodles. Tubular pasta is made from a simple mixture of durum wheat flour and water. Bucatini noodles are generally 10 to 12 inches (25 to 30 centimeters) in length and one-eighth of an inch (three millimeters) in diameter. Noodles are most commonly served in Rome and throughout the rest of Lazio.
The name Perciatelli, bucatini, comes from its sunken center, as buco translates to hole in Italian. The hole that runs down the center of each bucatini pasta resembles a thin straw. The pasta is typically served with a tomato-based sauce. Sicilian chefs often prepare noodles with a traditional favorite sardine and wild fennel sauce. The average time it takes bucatini to cook is nine minutes.
Semi-thick sauces are generally preferred with bucatini, although many cooks simply butter them and add spices. When used with a simple butter sauce in Italian cuisine, perciatelli are often accompanied by fish such as anchovies or sardines. Vegetables, cheeses, bacon, eggs and guanciale can also be served with pasta.
Casseroles, meat dishes, and other hearty appetizers are commonly prepared with or accompanied by perciatelli. The noodles can also be broken into shorter lengths to add to soups and other dishes, such as minestrone. In recipes calling for bucatini, spaghetti such as linguine, spaghetti or fettuccine can usually be used as a substitute.
One of the most famous bucatini dishes found in Rome is the classic favorite, Bucatini alla Matriciana. This meal consists of hollow noodles and a light, spicy sauce. The sauce usually contains bacon, grated pecorino cheese, tomatoes and chili peppers. When served as a rigid dish, the pasta is known as bucatini rigati.
Bucatini all’Amatriciana is another popular country recipe with pasta. A simple and quick recipe, it is one of the most famous dishes of Italian cuisine. Its sauce includes fresh tomatoes, bacon, onions, sheep’s cheese, extra virgin olive oil, hot pepper and salt and pepper to taste.
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