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perciatelli
fat spaghetti with a hole in the middle
Originally home-made, and formed around a wire; the same as bucatini. Cooked with greens, tomato and mozzarella, seafood, meat sauces, or broken up for soups.
In Calabria, they make perciatelle e lumache, with snails in a spicy tomato sauce; other names for the pasta there are fileja and filatieri.
Text © Dana Facaros & Michael Pauls
Image by Rooey202