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Homemade Bucatini with Tomato-Basil Sauce

Homemade pasta is a snap to prepare with the help of the Vianté machine, which kneads the dough and also extrudes it into your desired shape. When placing the extruded pasta on the floured baking sheet, dust the strands themselves with flour as well to prevent them from sticking together. Lightly shake off the excess flour before cooking the pasta in the boiling water. Then toss the pasta with our ready-to-use sauce and dinner is served.

Ingredients:

  • 3 1/3 cups “00” pasta flour, plus more for dusting
  • 1/2 tsp. table salt, plus more, to taste
  • 2 eggs
  • 1 Tbs. extra-virgin olive oil
  • 1/2 cup water
  • 1 jar (1 lb. 9 oz.) organic tomato-basil pasta sauce
  • Grated Parmigiano-Reggiano cheese for serving
  • Whole fresh basil leaves for garnish

Directions:

Fit a Vianté pasta extruder with the bucatini disk. Place the 3 1/3 cups flour and the 1/2 tsp. salt in the mixing chamber. In a small bowl, lightly whisk together the eggs and oil. Add to the flour mixture and lock the lid on the machine.

Press the “start” button and let the ingredients mix for about 2 minutes. Unscrew the removable clear lid plug from the lid and add the water in a steady stream. Continue letting the dough mix until it appears somewhat pliable and has started to come together, 3 to 4 minutes.

Lightly dust a baking sheet with flour. Pull the slider out into the “extruding” position. When about 1 inch of dough has been extruded, cut it with the knife (included with the machine) and discard. Allow the pasta strands to extrude to about 12 inches long, then cut with the knife and lightly dust the strands with flour. Repeat with the remaining dough.

In a saucepan over medium heat, bring the pasta sauce to a simmer, then cover to keep warm. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 6 to 8 minutes. Drain well in a large colander and transfer to a large, shallow serving bowl. Add the pasta sauce and toss until well coated. Sprinkle with cheese and garnish with basil leaves. Serve immediately. Serves 4 to 6.

Williams-Sonoma Kitchen.