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Perciatelli vs Bucatini: 7 Differences You Need To Know Now

Most fans of Italian cuisine have probably come across Perciatelli and Bucatini, two pasta types that look alike.

Perciatelli and Bucatini are both long, tube-shaped pasta often used interchangeably in recipes.

Although they are similar in appearance, there are some noticeable differences between them.

Perciatelli is a thicker and wider pasta with a hollow center, while Bucatini is thinner and has a smaller hole in the center.

The cooking time for Perciatelli is longer than Bucatini, and it has a chewier texture.

Bucatini, on the other hand, has a slightly softer texture and a milder flavor.

Despite their differences, both Perciatelli and Bucatini are versatile and can be used in various dishes.

Keep reading to find out more!

Perciatelli vs. Bucatini
The main differences between Perciatelli and Bucatini are size, shape, cooking time, flavor, and texture. Perciatelli noodles are thin and long, while Bucatini is thicker and shorter. Bucatini is also hollow, with a small hole running through the center, while Perciatelli has a solid center.

What Is Perciatelli?

If you’re a fan of Italian cuisine, you may have come across Perciatelli before.

Perciatelli is a type of pasta popular in Southern Italy, particularly in Naples; it is a long, thick, and hollow pasta resembling a thicker version of spaghetti.

Perciatelli is made from durum wheat flour, a high-protein wheat flour commonly used in pasta dough.

Perciatelli is a type of tubular pasta extruded through a pasta extruder, and the dough is pushed through a die with a small hole in the center, giving the pasta its hollow center; it is then cut into long strands and dried.

Perciatelli is a dry pasta, meaning it has a long shelf life and can be stored in your pantry for months.

Perciatelli is often compared to Bucatini, another type of tubular pasta.

While both types of pasta have a hollow center, Perciatelli is thicker than Bucatini and has a chewier texture.

This makes it ideal for dishes with thicker sauces, such as meat sauces or ragù.

Perciatelli noodles are also great for holding onto chunky ingredients like vegetables or meat.

In terms of pasta shapes, Perciatelli is available in a variety of lengths and thicknesses, including short and long strands, elbow, spiral, and shell shapes.

It is a versatile pasta that can be used in a wide range of pasta dishes.

Overall, Perciatelli is a delicious and satisfying pasta perfect for hearty pasta dishes; its thick and chewy texture makes it stand out from other types of pasta like spaghetti or fettuccine.

If you’re looking to try something new, give Perciatelli a try in your next pasta dish.

What Is Bucatini?

If you are a fan of Italian cuisine, you may have heard of Bucatini; it is a type of pasta popular in Italy and worldwide.

Bucatini is a long, tubular pasta similar to spaghetti but with a hollow center; this unique feature makes it an excellent choice for dishes with meaty sauces, as the sauce can get inside the pasta and coat it evenly.

Bucatini is made from durum wheat flour and water, just like most dry pasta.

In a similar process to the Perciatelli, the dough is extruded through a pasta extruder, which gives it its distinctive shape; the pasta is then dried and packaged for sale; it is available in both fresh and dry forms, and you can find it in most pasta factories and stores that sell Italian pasta.

One of the most popular dishes made with Bucatini is Bucatini all’Amatriciana.

This dish is made with a tomato-based sauce flavored with pancetta, onions, and chili peppers; the sauce is poured over cooked Bucatini, and the dish is topped with grated Pecorino Romano cheese.

This dish is a classic example of Italian comfort food and is loved by many.

If you are looking to cook with Bucatini, it is important to note that it needs to be cooked for a few minutes longer than other pasta shapes due to its hollow center.

Raw Bucatini noodles are usually thicker than spaghetti noodles and have a chewy texture when cooked.

In summary, Bucatini is a type of pasta popular in Italy and around the world; it is a long, tubular pasta with a hollow center that is perfect for meaty sauces.

Bucatini is made from durum wheat flour and water and is available in both fresh and dry forms; it is a versatile pasta that can be used in various dishes and is a must-try for any pasta lover.

Differences Between Perciatelli and Bucatini

When it comes to tubular pasta, Perciatelli and Bucatini are two popular choices that are often confused with each other.

While they share some similarities, several key differences set them apart.

1. Size and Shape

One of the most notable differences between Perciatelli and Bucatini is their size and shape.

Perciatelli noodles are thin and long, while Bucatini is thicker and shorter.

Bucatini is also hollow, with a small hole running through the center, while Perciatelli has a solid center.

2. Cooking Time

Another difference is the cooking time required for each.

Perciatelli can be cooked in boiling water for about 8-10 minutes, while Bucatini needs to be cooked in salted water for 10-12 minutes.

Bucatini takes longer to cook due to its thickness and hollow center.

3. Sauce Absorption

Due to its thickness, Perciatelli can absorb more sauce than Bucatini, making it an excellent choice for meaty or chunky sauces.

Bucatini, on the other hand, is better suited for soups and lighter sauces.

4. Flavor and Texture

Perciatelli has a chewier texture and a slightly nutty flavor, while Bucatini has a smoother texture and a neutral taste.

Both types of pasta have a rough surface that helps them hold onto sauces.

5. Culinary Tradition

Bucatini is a traditional pasta shape from Rome, and it is commonly used in dishes like Bucatini all’Amatriciana.

Perciatelli, on the other hand, is more widely used in Naples and southern Italy.

6. Availability

While both types of pasta can be found in Italian grocery stores and specialty food shops, Bucatini is generally more widely available than Perciatelli.

7. Uses in Cooking

Finally, the uses of each pasta in cooking can differ.

While both can be served alone or combined with other ingredients, Perciatelli is often used in baked pasta dishes like ziti, while Bucatini is commonly used in pasta dishes with buttery or flavorful sauces.

In summary, while Perciatelli and Bucatini may seem similar initially, several key differences set them apart.

From their size and shape to their cooking time and sauce absorption, each pasta has unique characteristics that make it an excellent choice for different dishes and culinary traditions.

Perciatelli vs. Bucatini: are they the same?

In conclusion, both Perciatelli and Bucatini are long, tubular pasta shapes popular in Italian cuisine.

While they may appear similar at first glance, there are some subtle differences between them.

Perciatelli is generally thinner and longer than Bucatini and has a smooth texture with no ridges.

Bucatini, on the other hand, is thicker and has a hollow center, making it an excellent choice for dishes with thick sauces or hearty meats.

There are no major differences when it comes to cooking and serving these pastas.

Both can be cooked in boiling, salted water until al dente and served with various sauces and toppings.

Ultimately, the choice between Perciatelli and Bucatini comes down to personal preference and the specific dish you are making.

Whether you prefer a thinner, smoother pasta or a thicker, more hearty one, both options are delicious and versatile.

So, the next time you’re at the grocery store or planning a pasta dish, consider trying Perciatelli and Bucatini to see which one you like best.

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