Perciatelli vs Spaghettoni
Perciatelli is thick hollow strand, the Neapolitan bucatini. Spaghettoni is round solid strand, over 2 mm across.
Side by side, to scale
10 mmPerciatelli: 250 to 260 mm by 2.7 to 3.2 mm
Spaghettoni: 250 to 260 mm by 2.1 to 2.4 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 | Campania | Campania |
| Section | Thick hollow strand, the Neapolitan bucatini | Round solid strand, over 2 mm across |
| Length | 250 to 260 mm | 250 to 260 mm |
| Width or diameter | 2.7 to 3.2 mm | 2.1 to 2.4 mm |
| Surface | Smooth | Smooth |
| Hollow | Yes | No |
| Dough | Semolina and water | Semolina and water |
| Cook time | 10 to 13 min | 12 to 15 min |
| Brands with a page | not measured | Rummo, Mancini, Barilla, La Molisana |
| Catalogue numbers | not measured | Rummo no. 5, Rummo no. 220, La Molisana no. 14, La Molisana no. 230 |
| Cook time across brands | not measured | 11 to 14 min |
| Brand dimensions | not measured | Rummo: 260 mm long, 2.25 mm across; Mancini: 260 mm long, 2.5 mm across |
| 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 | 4 | 8 |
| Pairs with | Ragu napoletano, Amatriciana, Pomodoro | Cacio e pepe, Carbonara, Gricia, Amatriciana |
Perciatelli
As bucatini: a sauce with body that can fill the bore. Ragu napoletano, tomato with guanciale, sardines and fennel.
Spaghettoni
A thick strand releases more starch and stays firm longer, so it suits the Roman cheese sauces that need starchy water to come together. It also stands up to guanciale and pepper without going limp.
Can you swap them?
Spaghettoni for perciatelli: yes, the same weight without the bore.
Both take Amatriciana.
Only perciatelli: Ragu napoletano, Pomodoro.
Only spaghettoni: Cacio e pepe, Carbonara, Gricia.
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.