In the culinary arts, bucatini is a type of pasta that is shaped like a long, narrow tube. Bucatini resembles thick, hollow spaghetti, with a hole running through the strand of pasta.
How Bucatini Pasta Is Made
Standard pasta machines will roll out sheets of flat pasta which are then cut into ribbons to make flat, ribbon-style pastas like fettuccine, tagliatelle or pappardelle. Bucatini, on the other hand, has to be extruded rather than rolled.
This means that the pasta dough is fed into a machine that forces it through a perforated disk, very similar to a meat grinder. The shape of the pasta depends on the shape of the perforations. Bucatini is made with a disk with tiny circular perforations, which forces the pasta dough to emerge in long tubes. The tubes are then trimmed off to the desired size and then either dried or cooked fresh.
Serving Bucatini Pasta
One of the most common sauces to serve with bucatini is the classic Amatriciana sauce, which is traditionally made with guanciale, a type of cured meat taken from the pork jowl.
The guanciale is sautéed until crispy, and then pepper flakes, onion, and garlic are added. After cooking for a few minutes, add crushed tomatoes and then simmer until slightly thickened. Finally, the cooked bucatini are added and cooked briefly in the sauce and then served topped with freshly grated Pecorino-Romano cheese.