Talk:Bucatini

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Depending on where in Italy, Bucatini (Lazio region) is also called Perciatelli (Campania region). For the U.S. De Cecco uses Perciatelli, DaVinci uses Bucatini. --EBinTX (talk) 13:53, 15 October 2011 (UTC)[reply]

I served Bucatina pasta for dinner one night and it turned out to be a full discussion on how it could have been made. Anybody know?

Momwithaview 19:07, 20 December 2006 (UTC)[reply]

Probably similar to rigatoni, ziti, manicotti, or any other die-made pasta. --JD79 17:44, 12 January 2007 (UTC)[reply]

The area of origin for bucatini is Lazio, Naples, & Liguria. It is made of hard durum wheat flour & water. It's length is 10" to 12" with a 1/8" diameter. The average cook time is 9 minutes. It is served with butter sauces; pancetta or guanciale; vegetables; cheese; eggs; and anchovy or sardines.

I serve mine with oil, anchovies, bread crumbs, capers, and cured black olives. - —Preceding unsigned comment added by 24.177.55.48 (talk • contribs)

Get rid of the interlink to German[edit]

The German article deals with maccharoni, a pasta quite different. --Herustand (talk) 11:31, 23 October 2015 (UTC)[reply]