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Long strands of pasta, resembling fatter versions of spaghetti that have a hollow center running lengthwise through the middle of the pasta. Served in the same manner as spaghetti, Perciattelli is often topped with a hearty meat sauce that covers this thicker textured strand of pasta. In addition to various pasta dishes, Perciatelli is commonly used in making Italian soups, such as minestrone. If not available substitute fettuccine, linguine, bucatini, or spaghetti.