Bucatini

Ingredients Durum-wheat flour and water.

How Made Factory-made long string pierced through its length, with the diameter of the hole varying. The pasta is boiled in abundant salted water.

Also Known As Boccolotti, candele, and fidelini bucati; perciatelli, perciatellini, and perciatelloni; regine and ziti or zite, according to diameter, but also mezzani and scaloppi; in Sicily, filatu cu lu pirtusu and maccarruncinu, but also agoni bucati and spilloni bucati.

How Served Generally as pastasciutta, with various traditional local sauces; the larger sizes are also broken and added to soups or cooked in the oven.