Sqwertz (great username, BTW),
I'm not sure I understand your question... there are many hollow
straight pastas (ziti, rigatoni, and penne, are a few examples). As
for "sticks" -- while most commercial ziti is "cut ziti," the original
form is in sticks, about a foot long. I can usually get it in my local
supermarket, and it's certainly available in Italian specialty shops.
There's a classic timbale, made with uncut ziti coiled around the
outside like a beehive. If most of my cookbooks weren't packed away in
boxes in a very hot attic, I'd dig it out for you!
PS: The Encyclopedia of Pasta, by Oretta Zanini De Vita, will expose
you to more kinds of pasta than you can possibly imagine...
Date: Tues, Jul 5 2011 11:07 pm
Why is Chefboyardee Beefaroni(tm) the only hollow tubular straight
macaroni available? I've never seen it dried, or in sticks.
Bucatini are too thick in the pasta and not enough airspace, IMO. Why
can't we (I?) get straight macaroni which is "hollower" than bucatini?