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...

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...

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...

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...

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...

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...

July 2017. Retrieved 27 October 2016. (in Italian). Two Greedy Italians – Bucatini all'amatriciana. 29 July 2014. Archived from the original on 12 December...

flavoured sauces, especially those of Roman and Lazio origin, such as bucatini all'amatriciana, spaghetti alla carbonara, pasta alla gricia, and spaghetti...