Bucatini

Bucatini is a type of Italian pasta shaped like thick spaghetti with a hole running through the centre.

Bucatini is a type of Italian pasta shaped like thick spaghetti with a hole running through the centre. It is made from durum wheat semolina and water, and is especially associated with Roman and wider Lazio cuisine. The name comes from the Italian word *buco*, meaning “hole.”

Description

Bucatini is a dried pasta made in the form of long tubes with a small hole running through the centre. It is thicker than spaghetti and is usually sold in lengths of roughly 25–30 cm, with a diameter of about 3 mm. The hollow shape is a defining characteristic of the pasta.

Origin and naming

Bucatini is strongly associated with Lazio, particularly Rome, and is a staple in Roman-style pasta cooking. It is also known as *perciatelli* in some regions. The name bucatini comes from *buco*, the Italian word for “hole,” referring to the hollow centre of the pasta.

Culinary use

Bucatini is commonly served with robust sauces that can cling to or enter the hollow centre. Traditional pairings include tomato-based sauces, guanciale or pancetta, and Roman pasta dishes such as amatriciana and carbonara-style preparations. The hollow shape helps the pasta hold and carry sauces well.

Production

Bucatini is a dry pasta typically made from durum wheat semolina and water. The hollow shape is central to its texture and sauce-holding ability. It is produced as a dried pasta, which gives it a long shelf life.

In Canada

Bucatini is widely available in Canadian grocery stores and Italian specialty shops. It is used in home cooking and restaurant dishes across Canada.