On Thu, 30 Jun 2005 02:18:29 -0400, Bob (this one) wrote:
>
> 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.
>
Does the "ini" part of bucatini refer to the hole? They don't twirl
well either... although I have a package in the cupboard as we speak,
I rarely use it because I'm usually at a loss about what to do with it
too. It's just plain hard to eat w/o cutting. LOL

> 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).

Did she serve the bucatini whole? Can you give us the basic recipe
(or at least a grandma style one) for her cream sauce?