EXTRUDED PASTA - BUCATINI
You'll never buy pasta again!
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!