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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 (イタリア語:buco), meaning "hole", while ''bucato'' or its Neapolitan variant ''perciato'' mean "pierced".〔Giacomo Devoto, Gian Carlo Oli, ''Il Devoto-Oli. Vocabolario della lingua italiana'', edited by Luca Serianni and Maurizio Trifone, Le Monnier.〕 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 (:ˈtsiːti) are long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes. There is also zitoni (:tsiˈtoːni), which is a wider version of ziti. File:Bucatini amatriciana.JPG|''Bucatini all'amatriciana'', a dish prepared with bucatini pasta ==See also== * Bigoli * Macaroni 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「bucatini」の詳細全文を読む スポンサード リンク
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