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!

Gary

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
>From: Sqwertz


>On Tue, 05 Jul 2011 23:49:23 -0400, Jean B. wrote:
>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?

>-sw