Where to buy Perciatelli or Bucatini pasta in Chicago

Wondering if anyone knows where they carry Perciatelli or Bucatini pasta, preferably someplace accessible to the El--I live in W. Lakeview. I thought Whole Foods used to carry it but seems no more! Checked the local groceries but no luck.

Perciatelli are not often seen around here but any of the Italian stores around town normally have bucatini on hand: Graziano's on Randolph (Divella brand only, I believe), Conte di Savoia on Taylor, Bari on Grand -- none of those three are right by an el-stop but all are reasonably near stops. Then there are the places further afield... Riviera on Harlem, Joseph's on Irving Park, Freddy's in Cicero, the Caputo grocery stores... etc.

Antonius

I know both Marketplace on Oakton and Fresh Farms in Niles carry bucatini, but neither of them is particularly public-transit accessible (though at some point there's supposed to be a Yellow Line stop at Marketplace.) Maybe the Fresh Farms on Devon?

Marketplace on Oakton
4817 Oakton St
Skokie, IL 60077
(847) 677-9330

Fresh Farms
5740 W Touhy Ave
Niles, IL 60714
(847) 779-7343

2626 W Devon Ave
Chicago, IL 60659
(773) 754-3557

Thanks to you both!

Trader Joe's actually carries a pasta it calls "Bucati" (if there's a difference, it's too fine for me to spot offhand) which is neither great nor bad. Since I make guanciale, I make bucatini all'Amatriciana fairly frequently, and try to keep good stuff on hand from the kinds of places Antonius mentions above, but when I run out, this stuff will do.


Made this last week; took a photo because the guanciale is from a new artisanal producer, will post about shortly.

Mike G wrote:Trader Joe's actually carries a pasta it calls "Bucati" (if there's a difference, it's too fine for me to spot offhand) which is neither great nor bad. Since I make guanciale, I make bucatini all'Amatriciana fairly frequently, and try to keep good stuff on hand from the kinds of places Antonius mentions above, but when I run out, this stuff will do.


Made this last week; took a photo because the guanciale is from a new artisanal producer, will post about shortly.

Thanks Mike G--your pic is gorgeous--homemade guanciale...mmmm!!! May I assume your all'Amatriciana recipe is posted somewhere on this site?

I've bought De Cecco perciatelli at Treasure Island.

Thanks Mike G--your pic is gorgeous--homemade guanciale...mmmm!!! May I assume your all'Amatriciana recipe is posted somewhere on this site?

Actually, that's not my homemade guanciale (though this is). I roughly follow the simple one in Saveur Cooks Authentic Italian (though I use half as much guanciale; I think they adjusted the quantity for the fact that they were expecting you to have substitute a less fatty meat back when guanciale was hard to find in the US, and with real guanciale, that quantity produces way too much oil). Anyway, you should of course check this one and this thread out.

boudreaulicious -

Here's how I do it -- very traditional...
viewtopic.php?p=20918#p20918
within the tradition, some variation is admitted... spaghetti instead of bucatini, plus or minus onion, a little white wine or not... that's about it...

Antonius

Thanks all! Can't wait to try

One more: Panozzo's (1303 S. Michigan) regularly stocks bucatini (and guanciale).

http://www.panozzos.com/