Bob wrote:

> 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.

No.

But it's a funny thing. Because there's a small hole that runs through
the middle of each strand, you can't suck them up like you can
spaghetti. It's like trying to suck a drinking straw into your mouth. So
naturally, that's what we did as kids while the grownups acted like they
didn't notice.

My northern Italian grandmother served both semolina and whole wheat
bucatini with very thick sauces. Usually tomato-based with strong flavor
elements (sausage, salty ham, pecorino cheese, etc.), but sometimes a
heavy cream sauce (occasionally including fish or seafood).

Pastorio