perciatelli


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per·cia·tel·li

 (pûr′chə-tĕl′ē, pĕr′chä-tĕl′lē)
n.
Pasta in long hollow thick strands.

[Italian dialectal, diminutive pl. of perciato, past participle of perciare, to pierce, from Old French percer, percier; see pierce.]
References in periodicals archive ?
The casserole had been made using Italian perciatelli, a spaghetti-length tubular pasta so small in diameter it will slide through the hole in a No.
Episodes set to air include "Mussels, Chicken & More" with Chef Lidia Matticchio Bastianich preparing Mussels Posillipo, Zoccolo, Chicken Scarparielo, and String Beans in Tomato Sauce; "Pasta From The Pantry" featuring Fusilli Puttanesca, Linguine Carbonara, and Perciatelli Filletto di Pomidoro; "Soup For Dinner, Soup For Dessert," a full-meal menu of Minestrone, sponge cake, and Zuppa Inglese; and "America's National Dish: Pizza," which includes lessons in preparing basic pizza dough, quick pizza sauce, Sicilian pizza, margaritas, and calzones.
Bucatini are also known as perciatelli and are like spaghetti, but with a hollow centre.
Bucatini all' Amatriciana 2 tablespoons olive oil 3 ounces (1/2 cup) pancetta or prosciutto, finely chopped 1 large onion, thinly sliced 1 clove garlic, pressed or minced 2 to 4 fresh jalapeno chilies, stemmed, seeded, and minced 2/3 cup dry white wine 3 pounds Roma-type tomatoes, peeled, cored, and chopped (about 6 cups) 1 pound dry bucatini, perciatelli, or spaghetti Salt and pepper Grated parmesan cheese