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EXTRUDED PASTA - BUCATINI

You'll never buy pasta again!

   Bucatini all' Amatriciana

Bucatini all' Amatriciana

Years ago, I bought the extruded pasta attachments for my KitchenAid Stand Mixer.  I trusted that the recipes in the included booklet would jumpstart my interest in making my own extruded pasta. NOT!!!! In fact, the results I had were so terrible I actually returned the attachment and forgot about it for years.  Fast forward to this year, when I ate a house-made bucatini (also known as the "slurping pasta") at Eataly that was so delicious, I thought I'd give home-made another try.  I found out the secret to making extruded pasta is to use NO EGG (the KitchenAid recipe called for eggs), and to use Semolina, aka, Durum flour and water ONLY.  The result?  Bucatini so tender, chewy and delicious it's now a staple in our menus at home.  The beauty of making this pasta is that it can easily be made ahead of time. In fact, if it sits, lightly covered with a towel, in your fridge for a few days, it ages in just the best way and holds up to hearty, meaty or heavy sauces. You'll even find it irresistable when making Turkey Tetrazzini!

 Soon I'll be on a mission to make all the other extruded shapes like Macaroni, Fusilli, Spaghetti, and a host of others. But, now it's time to make some pasta!

  WHAT YOU NEED   -  stand mixer with extruded pasta attachment (I used the bucatini)   INGREDIENTS (could it be any easier?)   -  500 gram semolina (durum) flour  -  8 ounces water

WHAT YOU NEED

-  stand mixer with extruded pasta attachment (I used the bucatini)

INGREDIENTS (could it be any easier?)

-  500 gram semolina (durum) flour

-  8 ounces water

  INSTRUCTIONS   1.  Either by hand in a bowl, or in the bowl of your stand mixer equipped with the dough hook, mix the flour and water for 2-3 minutes until it has the consistency of damp sand.   If it feels wet, add a little more flour.

INSTRUCTIONS

1.  Either by hand in a bowl, or in the bowl of your stand mixer equipped with the dough hook, mix the flour and water for 2-3 minutes until it has the consistency of damp sand.   If it feels wet, add a little more flour.

 2.  Much like a pie crust, you should be able to grab a handful and squeeze it and the dough holds together.  Don't sweat it if there's quite a bit of loose bits in your bowl. 

2.  Much like a pie crust, you should be able to grab a handful and squeeze it and the dough holds together.

Don't sweat it if there's quite a bit of loose bits in your bowl. 

 3.  Attach your extruder to your mixer following the manufacturer's instructions.  4.  Grab about a walnut-sized piece of dough and put into the hopper. DO NOT JAM IT IN TIGHTLY - but rather, use the all purpose little shovel that comes with the kit to urge it towards the auger.  Once it makes contact, the auger will grab it.    5. Your machine should be running on speed #10 for bucatini.

3.  Attach your extruder to your mixer following the manufacturer's instructions.

4.  Grab about a walnut-sized piece of dough and put into the hopper. DO NOT JAM IT IN TIGHTLY - but rather, use the all purpose little shovel that comes with the kit to urge it towards the auger.  Once it makes contact, the auger will grab it.  

5. Your machine should be running on speed #10 for bucatini.

6. As the dough is pushed down towards the bucatini disc by the auger (like a drill), it exits through the plate. Let the bucatini reach your countertop before slicing it off with the wire.

 7.  As each bunch of noodles is cut, sprinkle them liberally with flour and set on a sheet pan in little "nests."  8.  Once the dough is all used up, you should have 10-12 nice piles of noodles ready to go.  9.  It's best to dry them for 4-5 hours before cooking, and they can be refrigerated, lightly covered, for up to 5 days.  10.  If you want to freeze them,  put the nests on a quarter sheet pan and put in the freezer, uncovered, for a couple of hours.  Then gather them into a zip-lock freezer bag and store for up to 6 months.

7.  As each bunch of noodles is cut, sprinkle them liberally with flour and set on a sheet pan in little "nests."

8.  Once the dough is all used up, you should have 10-12 nice piles of noodles ready to go.

9.  It's best to dry them for 4-5 hours before cooking, and they can be refrigerated, lightly covered, for up to 5 days.

10.  If you want to freeze them,  put the nests on a quarter sheet pan and put in the freezer, uncovered, for a couple of hours.  Then gather them into a zip-lock freezer bag and store for up to 6 months.

  KIDDOCJJ Tips   -  The use of force loading your dough is not recommended...you'll jam the hopper and grow a few gray hairs  -  When taking apart the assembly after making your noodles, leave the parts out overnight with the wet dough stuck to them.  The next day, the dough will be dry, making it so easy to remove with the cleaning brush.  Use a toothpick to pry the dough from the disc.  -  When you are cutting your noodles, if you screw up, just gather them up and put back in the hopper.  -  Don't put ANYTHING in the hopper besides the dough or the tool - NEVER put your hands in there, or leave this attachment working with little ones around.

KIDDOCJJ Tips

-  The use of force loading your dough is not recommended...you'll jam the hopper and grow a few gray hairs

-  When taking apart the assembly after making your noodles, leave the parts out overnight with the wet dough stuck to them.  The next day, the dough will be dry, making it so easy to remove with the cleaning brush.  Use a toothpick to pry the dough from the disc.

-  When you are cutting your noodles, if you screw up, just gather them up and put back in the hopper.

-  Don't put ANYTHING in the hopper besides the dough or the tool - NEVER put your hands in there, or leave this attachment working with little ones around.