from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Pasta in long hollow thick strands.
Bucatini Also called perciatelli by some manufacturers, these hollow spaghetti are wonderful with the robust sauces found in south-central Italy, such as the spicy Amatriciana sauce on page 130.
The dough slides off the ferreti and one ends up with, depending on the diameter of the ferreti, a kind of spaghetti with a large hole in the middle - what is called perciatelli or bucatini today in most parts of Italy, or ziti, rigatoni, or macaroni.
Jacquelyn Martin/Associated Press After one false start, Neetu Chandak, 13, of Geneva, N.Y., correctly spelled "perciatelli," a type of pasta, in round six to secure a spot in the finals.
Thirteen-year-old Neetu Chandak of Seneca Falls, N.Y., started spelling "perciatelli," a type of pasta, when she suddenly stopped.
Don't know what perciatelli are - then Pam has the answer for you.
The perciatelli are served in a sauce of garlicy shrimp enhanced by the tangy addition of capers and lemon peel but the coup de grâce are the garlic breadcrumbs which are, to quote Pam "to die for".
Just before serving time, cook perciatelli or spaghetti in a large kettle of boiling salted water just until al dente, 8 - 18 minutes depending on thickness of pasta.
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