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. This pasta requires about nine minutes of cooking tie. It is served with buttery sauces, pancetta or guanciale, vegetables, cheese, eggs, and anchovy or sardines. Bucato means “pierced” in Italian.

In the Lazio Region of Italy bucatini is often served with amatriciana sauce. At the guesthouse Casale near Teramo in Abruzzo, this pasta is sometimes served with a second course of mazzarelle.

.

.

.

.

.

.

.

..

.

..