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Bucatini [bukaˈtiːni], also known as perciatelli [pertʃaˈtɛlli], is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", while bucato or its Neapolitan variant perciato means "pierced".[1][2]

Alternative names Perciatelli
Type Pasta
Place of origin Italy
Main ingredients Durum wheat flour, water
Variations ziti, zitoni

Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Its length is 25–30 cm (10–12 in) with a 3 mm (1/8 inch) diameter. The average cooking time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or guanciale, vegetables, cheese, eggs, and anchovies or sardines.

Similarly, ziti [ˈdziːti] are long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes.[3] There is also zitoni [dziˈtoːni], which is a wider version of ziti.[4]


See alsoEdit


  1. ^ Giacomo Devoto, Gian Carlo Oli, Il Devoto-Oli. Vocabolario della lingua italiana, edited by Luca Serianni and Maurizio Trifone, Le Monnier.
  2. ^ "Perciare in italiano". Glosbe - Il dizionario multilingue on line. Retrieved 2015-11-16. 
  3. ^ "Cook's Thesaurus: Pasta Tubes". Retrieved 2013-02-21. 
  4. ^ "Type Of Pasta". Retrieved 2013-02-21.