Homemade Bucatini Recipes

BUCATINI ALL'AMATRICIANA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
• Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
• Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

BUCATINI ALL'AMATRICIANA

Steps:

• Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed.
• Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package. Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it's harder to take out once the pasta is in the pan. You're looking for the perfect ratio between pasta and sauce. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale. Sprinkle with chives to finish, if using.
• YUUUMMMEEEEE!

HOMEMADE BUCATINI

Steps:

• Beat eggs, olive oil, water, and salt with mixer
• Add 12 ounces of the semolina flour
• Use dough hook to combine
• If the dough is too sticky or wet, add additional semolina flour a little at a time or if it is too dry, add additional water a tiny bit at a time
• Knead the dough with the dough hook for 3-5 minutes, you want a smooth pliable consistency
• Put additional semolina flour on your clean work surface
• Turn out dough from mixer bowl and coat with semolina, knead a bit more until it is smooth and velvety
• Cover tightly with plastic wrap and let sit at room temperature for 1 hour, if you are using right away do not refrigerate
• Spread out all purpose flour on your work surface
• Cut off a 1/2 inch slice from the prepared dough, re-covering the remainder of the dough so it won't dry out as you work, and work the piece of dough until pliable and smooth
• Place the desired pasta plate into the pasta extruder attachment and attach to the mixer
• Place the portion of dough into the extruder and push through, cutting to the desired length and dust with additional flour so it doesn't stick to itself
• Hang or set pasta on a prepared sheet tray to dry
• Prepare water to cook pasta, once boiling add a small handful of salt to the boiling water
• Cook pasta for 2-3 minutes, remember it cooks quickly because it's fresh
• Serve bucatini with your favorite sauce and accompaniments and enjoy

CLASSIC AMATRICIANA BUCATINI

Steps:

• Put the tomatoes into a food processor in batches and whizz to a fine pulp. Sieve into a large pan, in batches again, pressing through as much tomato as you can with a wooden spoon. Simmer for 20-30 mins until the sauce has reduced by a third to about 700ml. This homemade passata can now be frozen.
• Put the bacon or pancetta into a cold, large, heavy-based frying pan. Place over a medium heat - the fat will slowly melt and the bacon will cook. Add the whole chillies (don't worry, they come out at the end) and cook for 8-10 mins with the bacon until the bacon is sizzling and golden all over. Stir in the tomato sauce, bring to the boil and simmer for 4-5 mins.
• Meanwhile, cook the pasta, then drain well. While still hot, tip it into the sauce, sprinkle with most of the cheese and stir well. Remove the whole chillies, dish the pasta onto plates and sprinkle with the remaining cheese.