
We did something wild and crazy today and bought a new kind of pasta. Eating it was such a ridiculous experience – we literally spent most of dinner laughing and joking about the pasta – that I had to memorialize it.
Bucatini is what happens when spaghetti begets children on macaroni. Long like spaghetti, but slightly thicker, although not quite as thick as macaroni, and with a hole in the middle. It turned out to have all the bad sides of both.
Like spaghetti, the bucatini are so long that they don’t fit into a normal pot. Spaghetti softens after just a minute, though, so you can push them down into the pot and they’ll soon be submerged in the boiling water. Bucatini take a much longer while to soften, by which time the bottom ends have already had time to stick to each other, while the top ends are still hard. So one half of each ends up softer than the other half.
Like spaghetti, the bucatini are so long that you can’t just fork them into your mouth. Unlike spaghetti, though, they’re too thick and stiff to be wound around a fork. We next tried cutting them in pieces but then they were too narrow to easily stab, and too long and stiff still to easily scoop up. Whatever we did, it was awkward. It’s like the bucatini are not designed to be eaten. I’m sure there is a trick, because must be a reason for their existence, but I don’t plan on ever trying them again.
Another type of pasta that looks better than it works is orecchiette. I’ve tried cooking them several times and every time they stick to each other. They’re shaped like little hats, and they stack as well as hats, too, and then they stay that way. I tried turning the heat up higher so the water would boil more vigorously; I tried using more water; I tried stirring more frequently; I even tried adding oil to the water. Nothing worked, and I always ended up with clumps of orecchiette. So I’ve given up on them.













































