Bucatini
Bucatini[edit | edit source]
Bucatini is a type of pasta that is characterized by its long, thick, and hollow shape. It is similar to spaghetti but with a hole running through the center. The name "bucatini" is derived from the Italian word "buco," meaning "hole," which refers to the pasta's unique tubular form.
Characteristics[edit | edit source]
Bucatini is typically made from durum wheat flour and water, which gives it a firm texture that holds up well to hearty sauces. The hollow center allows the pasta to absorb more sauce, enhancing the flavor of the dish. Bucatini is usually about 10 inches long and 3 millimeters in diameter, with a hole that is approximately 1 millimeter wide.
Culinary Uses[edit | edit source]
Bucatini is a versatile pasta that can be used in a variety of dishes. It is particularly popular in Italian cuisine, where it is often paired with rich, tomato-based sauces. One of the most famous dishes featuring bucatini is Bucatini all'Amatriciana, which is made with guanciale (cured pork cheek), tomato sauce, pecorino cheese, and chili pepper.
Bucatini all'Amatriciana[edit | edit source]
Bucatini all'Amatriciana is a traditional Italian pasta dish that originates from the town of Amatrice in the Lazio region. The dish is known for its bold flavors and simple ingredients. The guanciale is sautéed until crispy, then combined with tomato sauce and chili pepper to create a spicy and savory sauce. The bucatini is cooked al dente and tossed with the sauce, then topped with freshly grated pecorino cheese.
Preparation[edit | edit source]
To prepare bucatini, it is typically boiled in salted water until it reaches an al dente texture. The pasta is then drained and combined with the desired sauce. Due to its thickness, bucatini requires a slightly longer cooking time than thinner pastas like spaghetti.
Related Pages[edit | edit source]
Bucatini[edit | edit source]
Bucatini
Bucatini amatriciana
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