A NOTE FROM EXECUTIVE CHEF BILL SCATENA “For this Whole Wheat Bucatini recipe, there are many ways to create the “extruded” pasta known as Bucatini. In the winery, I use a machine called an Arcobaleno but at home when cooking with my family I find that the KitchenAid attachment works beautifully. You may also buy this particular pasta at most specialty grocery stores.”
Whole Wheat Bucatini Recipe
2 cups organic Whole Wheat flour, Bob’s Red Mill preferably
1 cup “00” flour+some for dusting
2 whole Eggs
3 Egg yolks
1 tablespoon Extra Virgin olive oil
2 teaspoons Kosher Salt
KitchenAid fitted with Extruder attachment and Bucatini die
1 small sheet pan dusted with Semolina flour
In a large mixing bowl, combine flours and salt then make a well in the center. Pour the olive oil into the center then add one egg at a time while whisking quickly in a circular fashion with a fork. Once egg is incorporated into flour and a shaggy mass starts to form, turn dough out onto a clean lightly floured work surface and knead for 10 minutes until you have a smooth ball. Cover in plastic wrap and allow the dough to rest for 1 hr.
Remove the dough then cut into golf ball size portions. Turn the mixer fitted with the attachment on to low speed and begin feeding the dough balls into the hopper one-by-one in a steady fashion. As soon as the pasta begins to come turn the speed up to medium. Using the wire cutter on the extruder, let the pasta fall to a length of about 8 inches then cut and place on the sheet pan tossing gently with semolina. Cut 8x and separate into 4 orders. Cover with a lightly damp towel and refrigerate until ready to use.
Photo by Andrea Hubbell