Perciatelli pasta, also known as bucatini, is in the shape of a long thin tube with a hole in the center. It is thicker than spaghetti, and serves as a nice hearty substitute. The pasta is typically served with a tomato based sauce. Use it in any recipe where spaghetti is called for, and you will not be disappointed. Perciatelli is commonly served in Rome and throughout the Lazio region of Italy.

How to Cook Perciatelli

Bring 4-5 quarts of salted water to a boil. Gently add the perciatelli and stir for one minute. Lightly boil for five to eight minutes or until “al dente”. Drain and serve with your favorite homemade sauce.

An Artisanal Process

Our perciatelli pasta is made from 100% semolina flour and water. The pasta is extruded through authentic brass dies, after which it is dried for a period of 24 to 36 hours. This longer drying period results in a superior quality and texture. The pasta is hand-stirred to ensure even drying. All dry pasta is carefully inspected to ensure that only the best quality product makes it to your plate.

Our Artisanal Pastas In A Nutshell

Everybody loves pasta! But believe it or not, it’s not all the same. We specially chose our artisanal pasta supplier from a New Jersey-based, family owned business with a passion for pasta. For over 45 years, these specialty pasta makers have been carefully handcrafting their premium pastas using 100% semolina flour in every small batch.

Conventional Pastas vs. Artisanal Pastas

The last box of conventional pasta (or dry pasta) you picked off your pantry probably held shiny, golden colored noodles that were smooth in texture. When cooking pasta dishes, you actually want the opposite! Artisanal pastas are made with a bronze dye (instead of yellow) and a super-coarse grind of durgham wheat which together allows them to dry more slowly and at a lower temperature than conventional pastas. This production process makes artisanal pastas chalkier in color and rougher in texture which results in a richer-tasting, chewier-textured pasta that easily clings to sauces of all sorts. Bon appetit!