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Private Selection Perciatelli Pasta
What it is
This is a type of long, hollow pasta. It is thicker than spaghetti but thinner than bucatini. The name itself comes from the Italian word 'perciare,' meaning to pierce or to poke through. This shape is designed to hold sauces well, both on the inside and the outside of the strand. It is typically made from durum wheat semolina and water. The pasta is dried for preservation and easy storage. It offers a satisfying chew when cooked al dente.
How people cook with it
Perciatelli is a versatile pasta shape that works well with a variety of sauces and preparations. Its unique form allows it to capture flavors effectively.
- With hearty meat sauces
- In baked pasta dishes
- Tossed with pesto
- With creamy seafood sauces
To cook perciatelli, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta, reserving some of the cooking water. Toss the drained perciatelli immediately with your chosen sauce. The reserved pasta water can be added to help emulsify the sauce and coat the pasta evenly, creating a cohesive dish.
How it differs from similar foods
Perciatelli differs from spaghetti in its thickness and hollow center. It is thicker than spaghetti, offering a more substantial bite. Unlike bucatini, which is also hollow, perciatelli is generally not as thick, making it a distinct choice for different sauce consistencies and textures.
Who it is for
Home cooks looking for a pasta shape that can stand up to robust sauces and add visual interest to their meals.
How to keep the rest
Store uncooked perciatelli in a cool, dry place, such as a pantry or cupboard. Keep it in its original packaging or an airtight container to protect it from moisture and pests. Properly stored, dried pasta can last for a long time, maintaining its quality for future use.