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Feb 14, 2014 03:48 PM

Why bucatini?

Why does this pasta exist? It takes 13 minutes to cook, and then it throws sauce all over the place.

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  1. Couldn't agree more! I thought it was the less-than-bellissima pasta I use at home and then have had the sauce-throwing (thanks!) experience in restaurants. I'm curious to see more informative replies.

    1. I love the stuff. It goes great with a hardy Bolognese or Amatriciana.

      1. How about a dryer sauce/dressing? Something with toasted breadcrumbs and grated cheese that would stick to the pasta is good. I like bucatini for sentimental reasons, having seen a lot of it at home as a child, but when I want it, I try to do dry "sauce."

        1. Haven't had the problem, myself. What sauce(s)?

          9 Replies
            1. re: monfrancisco

              That's the sauce I used the only time I used bucatini. Don't recall a special problem.

              That said, it occurs to me that even with regular spaghetti or linguine, I had to accept a personal truth years ago: it is literally impossible for me to eat pasta with red sauce while wearing a white shirt without some evidence of it ending up on the shirt.

              So maybe I'm just a slob!

              p.s., solution is no white shirts.

              1. re: Bada Bing

                A while back, I was roundly mocked for posting on a thread initiated by someone who was planning on serving spaghetti with tomato sauce at a dinner party. I suggested that the OP's invite include a suggestion that guests dress down and avoid wearing light colors or dry-clean only clothing.

                As to bucatini, the water that gets inside the tubular strands during cooking seems able to cling there until the pasta is on the fork, at which point, having joined forces with tomato and oil, it launches its aerial attack on the person consuming it! It's certainly the sloppiest of all pasta shapes.

                1. re: greygarious

                  One reason why that pasta was one of my faves as a kid.

                  Strangely, we called 'em macaroni in Germany.

                  1. re: linguafood

                    I don't see it as often as I did growing up 40+ yrs ago, but American supermarkets then sold a "macaroni", as the box was labeled, that was spaghetti-length tubular pasta with the internal and external circumferences (circumferi?) of elbow macaroni. My friend's mother used it for her mac&cheese, which was something I loved but which my German-born mother had never had until I pestered her to get the neighbor's recipe. For some reason, I preferred the mouth, feel of fork-cuts of the longer macaroni to that of the elbows. Still do.

                    1. re: linguafood

                      A lot of Italian-American families in decades past called all pasta "macaroni." I think it was just understood that different shapes would arise for different preparations.

                      1. re: Bada Bing

                        Yes, but in my German family, we knew the difference between macaroni and spaghetti -- or tortellini, or farfalle, and we called them what they were.

                        So.... that doesn't apply to us :-)

                    2. re: greygarious

                      Spaghetti and bucatini are different pastas, one being longer, more pliable and has no hole in the middle.
                      I've no problem with telling guest that they may want to choose clothing that they don't mind getting stained, but would reserve that for cracking crabs, not spaghetti pasta.

                      1. re: greygarious

                        Very true. The first time I ever ate bucatini was on a business trip in Rome, dining out with a local colleague. I was impressed by the fact that the restaurant thoughtfully provided large paper bibs for anyone who ordered it.

                2. Knuck -- you can pass your portion[s] over to me.
                  It's my favourite shape.
                  Of course, I prefer it in soup, with a broth--
                  It's a broth-straw!!