Bucatini vs Perciatelli
Bucatini is thick round strand with a fine bore through the centre. Perciatelli is thick hollow strand, the Neapolitan bucatini.
Side by side, to scale
10 mmBucatini: 250 to 260 mm by 2.7 to 3 mm
Perciatelli: 250 to 260 mm by 2.7 to 3.2 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Long strands | Long strands |
|---|---|---|
| Region | Lazio | Campania |
| Section | Thick round strand with a fine bore through the centre | Thick hollow strand, the Neapolitan bucatini |
| Length | 250 to 260 mm | 250 to 260 mm |
| Width or diameter | 2.7 to 3 mm | 2.7 to 3.2 mm |
| Surface | Smooth | Smooth |
| Hollow | Yes | Yes |
| Dough | Semolina and water | Semolina and water |
| Cook time | 9 to 12 min | 10 to 13 min |
| Brands with a page | De Cecco, Rummo, Garofalo, Mancini, Barilla, La Molisana | not measured |
| Catalogue numbers | De Cecco no. 15, Rummo no. 6, Garofalo no. 14, La Molisana no. 12 | not measured |
| Cook time across brands | 6 to 11 min | not measured |
| Brand dimensions | Rummo: 260 mm long, 2.8 mm across; Mancini: 260 mm long, 2.8 mm across | not measured |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Products catalogued | 84 | 4 |
| Pairs with | Amatriciana, Gricia, Cacio e pepe, Pomodoro, Carbonara | Ragu napoletano, Amatriciana, Pomodoro |
Bucatini
The bore takes in sauce, so bucatini wants a sauce with more body than a strand normally takes: amatriciana, a gricia, a tomato with guanciale, a loose ragu. Thin oil sauces run straight through it.
Perciatelli
As bucatini: a sauce with body that can fill the bore. Ragu napoletano, tomato with guanciale, sardines and fennel.
Can you swap them?
Perciatelli for bucatini: yes, the same shape under its Neapolitan name.
Bucatini for perciatelli: yes, the same shape under its Roman name.
Both take Amatriciana, Pomodoro.
Only bucatini: Gricia, Cacio e pepe, Carbonara.
Only perciatelli: Ragu napoletano.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.