Bob (this one) wrote:

>> Our local Italian deli sells them, one is even a thin tubular, hollow
>> spaghetti, not a cannelloni but a long tubular spaghetti.
>
> Called "bucatini."


I got a box of bucatini once, and found myself unable to come up with a
recipe which takes advantage of its shape. Most sauce is too thick to
permeate to the middle of the pasta. Is there some traditional use for it?
My best guess at this point is that you're supposed to serve it in broth,
like Japanese udon.

Bob