Italian Food Explained



Bucatini is a thick spaghetti-like pasta with a hole running through the center. The name comes from buco, meaning “hole” in Italian.

Although primarily associated with Roman cooking, the area of origin for bucatini is Lazio, Naples, & Liguria. It is a tubed pasta made of hard durum wheat flour & water. Its length is 25-30 cm (10-12 inch) with a 3 mm (⅛ inch) diameter. The average cooking time is nine minutes. It is served with buttery sauces, pancetta or guanciale, vegetables, cheese, eggs, and anchovy or sardines.

Here is a bucatini recipe from Culinaria Italia



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