Bucatini: Difference between revisions

Latest revision as of 18:57, 23 March 2025

Bucatini[edit]

Bucatini is a type of pasta that is characterized by its long, tubular shape. It is similar to spaghetti but is thicker and has a hole running through the center. This unique shape allows it to hold sauces both inside and out, making it a versatile choice for a variety of dishes.

Etymology[edit]

The name "bucatini" comes from the Italian word "buco," meaning "hole," which refers to the hollow center of the pasta. This feature distinguishes bucatini from other types of pasta and contributes to its distinctive texture and ability to absorb flavors.

Characteristics[edit]

Bucatini is typically made from durum wheat flour and water, like most traditional Italian pastas. The pasta is usually about 3 mm in diameter, with a hole running through the center that is approximately 1 mm wide. This makes bucatini slightly thicker than spaghetti, providing a more substantial bite.

Culinary Uses[edit]

Bucatini is often used in Italian cuisine, particularly in dishes that feature rich, hearty sauces. One of the most famous dishes made with bucatini is Bucatini all'Amatriciana, a classic Roman pasta dish that includes guanciale (cured pork cheek), tomato sauce, and Pecorino Romano cheese.

The hollow center of bucatini allows it to capture and hold onto sauces, making it ideal for recipes that require a pasta that can absorb and complement bold flavors. It is also commonly used in pasta al forno (baked pasta) dishes and pairs well with carbonara and cacio e pepe.

Cooking Tips[edit]

When cooking bucatini, it is important to use a large pot with plenty of boiling salted water to ensure the pasta cooks evenly. Due to its thickness, bucatini typically requires a slightly longer cooking time than thinner pastas like spaghetti. It is often cooked "al dente," meaning it should be firm to the bite.

Related Pages[edit]

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-'''Bucatini''' is a type of [[pasta]] that originates from [[Italy]]. It is a long, narrow, tube-shaped pasta that is similar in shape to [[spaghetti]], but with a hole running through the center. The name "bucatini" comes from the Italian word "buco", meaning hole, and the suffix "-tini", meaning small.
+== Bucatini ==
-== History ==
+[[File:Bucatini.jpg|Bucatini|thumb|right]]
-Bucatini is believed to have been created in the [[Lazio]] region of Italy, particularly in the city of [[Rome]]. It is a traditional pasta in Roman cuisine and is often used in dishes such as ''[[Bucatini all'Amatriciana]]'' and ''[[Bucatini alla Carbonara]]''.
+'''Bucatini''' is a type of [[pasta]] that is characterized by its long, tubular shape. It is similar to [[spaghetti]] but is thicker and has a hole running through the center. This unique shape allows it to hold sauces both inside and out, making it a versatile choice for a variety of dishes.
-== Production ==
+== Etymology ==
+The name "bucatini" comes from the Italian word "buco," meaning "hole," which refers to the hollow center of the pasta. This feature distinguishes bucatini from other types of pasta and contributes to its distinctive texture and ability to absorb flavors.
-Bucatini is made from [[durum wheat]] semolina flour and water. The dough is extruded through a die to create the long, tube-like shape. The hole in the center is created by a steel pin that is inserted during the extrusion process.
+== Characteristics ==
+Bucatini is typically made from [[durum wheat]] flour and water, like most traditional Italian pastas. The pasta is usually about 3 mm in diameter, with a hole running through the center that is approximately 1 mm wide. This makes bucatini slightly thicker than spaghetti, providing a more substantial bite.
-== Cooking and Serving ==
+== Culinary Uses ==
+[[File:Bucatini_amatriciana.JPG|thumb|right|Bucatini all'Amatriciana]]
+Bucatini is often used in Italian cuisine, particularly in dishes that feature rich, hearty sauces. One of the most famous dishes made with bucatini is [[Bucatini all'Amatriciana]], a classic Roman pasta dish that includes [[guanciale]] (cured pork cheek), [[tomato sauce]], and [[Pecorino Romano]] cheese.
-Bucatini is typically boiled in salted water until it reaches the desired level of [[al dente]]. Due to its hollow center, bucatini takes slightly longer to cook than other types of long pasta. It is often served with robust, hearty sauces that can enter the hollow center of the pasta, enhancing the flavor of the dish.
+[[File:Bucatini_amatriciana.JPG|thumb|left|A close-up of Bucatini all'Amatriciana]]
+The hollow center of bucatini allows it to capture and hold onto sauces, making it ideal for recipes that require a pasta that can absorb and complement bold flavors. It is also commonly used in [[pasta al forno]] (baked pasta) dishes and pairs well with [[carbonara]] and [[cacio e pepe]].
-== In Popular Culture ==
+== Cooking Tips ==
+When cooking bucatini, it is important to use a large pot with plenty of boiling salted water to ensure the pasta cooks evenly. Due to its thickness, bucatini typically requires a slightly longer cooking time than thinner pastas like spaghetti. It is often cooked "al dente," meaning it should be firm to the bite.
-Bucatini has been featured in various forms of media, including films, television shows, and books. It gained particular attention in the United States after being featured in the HBO series ''[[Curb Your Enthusiasm]]'', in which the character Larry David embarks on a quest to find bucatini pasta during a nationwide shortage.
-== See Also ==
+== Related Pages ==
+* [[Spaghetti]]
 * [[Pasta]]
 * [[Italian cuisine]]
-* [[List of pasta]]
+* [[Amatriciana sauce]]
+{{Pasta}}
 [[Category:Pasta]]
 [[Category:Italian cuisine]]
-{{food-stub}}