Matriciani

Matriciani are a long dried pasta. Each strand looks like perciatelli, the thick hollow spaghetti. The difference is inside: matriciani are folded over on themselves rather than pierced. So the strand has a seam, not a hole. Pastificio Pirro, an artisan maker in Calabria, sells the shape in 500 g packs. A retailer lists its cook time as 12 minutes.

No source gives a region of origin for the shape. The name suggests a link to Amatrice and its matriciana sauce, but no source confirms that. Pirro describes its pasta as durum wheat semolina with fresh eggs, so the dough may vary. Treat it like bucatini: serve it with amatriciana, gricia or a tomato sauce.