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Bucatini

Bucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center.

Where can I find this pasta in Los Angeles?

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  1. joans on third has had it, worth calling them

    1 Reply
    1. Bay Cities usually has it too.....

        1. Do you want this as a dish... or literally the pasta to make your own at home?

          11 Replies
          1. re: BacoMan

            I was thinking making it at home, sorry I should have been more clear. But now that you ask, where can I get it as a dish?

            1. re: Scotty

              Gusto, and Superba Snack Bar do the two top versions at the moment it seems.

              1. re: Scotty

                It's not a dish in and if itself. It's a component.

                The most common dish I know that uses bucatini is all'amatriciana. Frankly, I haven't had a great version of this in LA. It's in my regular rotation at home so I am usually more excited by other options when I'm out. That said, I'm sure that Bucato would do a stellar version, but it's not always on the menu. The fact that their reservation system is screwy makes it a bad bet for your bucatini search.

                Angelini Osteria makes a killer all'amatriciana, but they use bombolotti, not bucatini. Still, very much worth it!

                The bucatini dish at superba is a "carbonara," which is another fairly common use for bucatini. Their version is awesome, but it's very much untraditional.

                Happy hunting.

                1. re: cacio e pepe

                  Bucatini all'amatriciana is exactly what I want to make at home. Does the bucatini (1st time I even heard of this type of pasta) make a big difference in the dish instead of just using spaghetti?

                  1. re: Scotty

                    Not in my experience, no.

                    The hole is nice, and cool, but really the sauce if well done makes the dish sparkle with either bucatini or regular spaghetti noodles.

                    1. re: Scotty

                      You can make all'amatriciana with a variety of pastas. Spaghetti wouldn't be wrong. I think the dish works best with a thicker pasta with lots of bite.

                      But the bottom line, if you've got a fairly thick, dried pasta then just go for it. If you're near Joan's on Third, Bay Cities, Guidi Marcello, Surfas, then pick up some bucatini.

                      Do you have a good source for guanciale? My last all'amatriciana used the house guanciale from A Cut Above. I was quite happy.

                      1. re: cacio e pepe

                        I'm embarrassed to say I was just going to use some nice bacon instead of guanciale.

                        1. re: Scotty

                          Not embarrassing!

                          The smokiness will change the dish. Not saying it won't be good, just that it'll be different than the traditional. If you're near a Whole Foods, they should have Fra'Mani pancetta. That would be a better fit.

                          Still, don't let perfect be the enemy of the good. If you're using good products then your dish, however traditional, should be great.

                      2. re: Scotty

                        Guidi Marcello usually has bucatini -- and they also have some really nice guanciale.

                    2. re: Scotty

                      Il Fico on Robertson has it often, and their pastas are fantastic, fresh made in-house

                  2. Monte Carlo, Sorrento's, Mario's, Claro's!

                    1. I think there's a version at Bucato.

                      4 Replies
                      1. re: perk

                        Bucato - unless I am mistaken - doesn't do dry pasta.

                        Any good Italian restaurant will make you a Bucatini Amatriciana or Carbonara if you call and ask in advance (if they say they can't or won't, go elsewhere). Madeo, Vincenti, Osteria Angelini will do it right.

                        For a more creative (or less traditional) try the PhoCatini at East Borough.

                        1. re: Ciao Bob

                          Thread drift alert:

                          CB, how is east borough? I've been curious but haven't tried it yet. I generally like your taste so if value your opinion.

                          1. re: cacio e pepe

                            Definitely worth a try - been twice and enjoyed almost everything I ate, particularly the whole trout, and oxtail phocatini. In other regards it can be kinda rough: it's very, very LOUD, has mostly communal seating and a tiny, overworked bar. But the chow and cocktails are great. I am sucker for most any Asian place with a full bar. And thanks for the compliment.

                      2. Gelson's carries it, as does Surfa's and some Ralphs.

                        1. Sorry, Scotty, this won't answer your question (but others' answers have given you what you need). I love Bucatini, and so I couldn't help but dredge up a reply I posted years ago about my desire for a Bucatini dish in Rome:
                          http://chowhound.chow.com/topics/345990

                          1 Reply
                          1. re: Wayno

                            Thanks Wayno, this was funny!

                            I sure wish I could try a Bucatini dish in Rome!!

                          2. The famous A--1 Market on 8th Street in San Pedro has a great selection of Italian goods, including Bucatini pasta.

                            Try cooking pancetta with rough chopped leek, and mixing with Bucatini. A great dish from Seattle's Tulio Ristorante Chef Pisano.

                            http://www.nickstellino.com/recipes/M...

                            1. saw this great looking bucatini on top chef duels...uni and crab carbonara kind of thing...maybe bucato can whip that up?