Pasta Database

What to use instead of perciatelli

As bucatini: a sauce with body that can fill the bore. Ragu napoletano, tomato with guanciale, sardines and fennel.

The closest swap: bucatini

The same shape under its Roman name.

Perciatelli is long strands, 250 to 260 mm long, 10 to 13 minutes in the pot. Bucatini sits in the long strands family and cooks in 9 to 12 minutes. Match the cook time first. A swap that is right in shape and wrong in time still ends up wrong on the plate.

Every swap for perciatelli, ranked

A substitute must behave the same way with the sauce you are making. The ones marked as chosen are hand-picked. The rest score on family, cavity, surface, size, and shared sauces.

  1. 1
    Bucatini, uncooked, on linen

    Bucatini

    Long strands · Lazio

    The same shape under its Roman name (chosen)

  2. 2
    Spaghettoni, uncooked, on linen

    Spaghettoni

    Long strands · Campania

    The same weight without the bore (chosen)

  3. 3
    Fusilli lunghi, uncooked, on linen

    Fusilli lunghi

    Long strands · Campania

    Same family, also hollow, also smooth, shares 3 sauces, close in size

  4. 4
    Capellini, uncooked, on linen

    Capellini

    Long strands · Campania

    Same family, also smooth, shares 1 sauce, close in size

  5. 5
    Fedelini, uncooked, on linen

    Fedelini

    Long strands · Liguria

    Same family, also smooth, shares 1 sauce, close in size

  6. 6
    Spaghetti, uncooked, on linen

    Spaghetti

    Long strands · Campania

    Same family, also smooth, shares 1 sauce, close in size

  7. 7
    Spaghettini, uncooked, on linen

    Spaghettini

    Long strands · Campania

    Same family, also smooth, shares 1 sauce, close in size

  8. 8
    Vermicelli, uncooked, on linen

    Vermicelli

    Long strands · Campania

    Same family, also smooth, shares 1 sauce, close in size

Match the sauce, not the look

Perciatelli is listed against 3 sauces. Pick the swap that holds the one you are cooking.

  • Best pasta for ragu napoletano: Whole cuts of meat braised for hours in tomato. The sauce dresses the pasta; the meat is the second course. Ziti and paccheri.
  • Best pasta for amatriciana: Guanciale, tomato, pecorino, chili. A short cooked sauce with pieces in it. Bucatini in Rome, spaghetti in Amatrice.
  • Best pasta for pomodoro: Tomato, olive oil, garlic or onion, basil. Smooth and light. Almost any shape works; the classic is spaghetti or penne.

Side by side

The measured difference between perciatelli and each swap.

Find a substitute for any shape · The full perciatelli page