Bucatini | Julie Blanner


The secret to Bucatini is on the inside! Bucatini pasta is similar to spaghetti, with a hollow center that allows sauce and flavor to seep in! Pair it with your favorite pasta sauce, one my recommendations or our family favorite, bucatini all’amatriciana. You won’t believe how quick and easy it is to make with just 3 staple ingredients!

Bucatini is one of the best noodles for a variety of sauces because it soaks up the sauce, inside and out! Sink your teeth into this tubular noodle and experience an explosion of texture and flavor! 

Close-up of homemade bucatini noodles with a soft focus, highlighting the texture and shape of the pasta.Close-up of homemade bucatini noodles with a soft focus, highlighting the texture and shape of the pasta.

Bucatini is a traditional Italian pasta that originated in Rome, where it is still served with a variety of sauces today! The name ‘bucatini’ steams from the Italian word ‘buco’, which means “hole”.

It’s incredibly easy to make – our girls whip it up almost every week! Once you try it, you’ll never buy a box again. Don’t just take it from me, take it from readers who rated it a 5 star recipe.

“Yummy! This was my first time making pasta. Can you believe I’ve owned my KitchenAid pasta maker but never used it before? Thanks to this intro on making it myself! LOVE it. And excited to try your many more homemade pasta recipes. So easy. Who would have guessed?!”

Lisalia

Ingredients

  • All Purpose Flour – I tend to use all purpose flour because that’s what we always have on hand. However, you’re welcome to experiment with whole wheat, durum wheat flour or equal parts semolina flour and all purpose flour.
  • Eggs – These are a requirement for binding the flour into your dough.
  • Water – The right amount of water must be added slowly to prevent it from being too dry or too sticky.
Close-up of bucatini noodles on a white background, highlighting their elongated shape and smooth texture.Close-up of bucatini noodles on a white background, highlighting their elongated shape and smooth texture.
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Test Kitchen Tips

  • If the dough is too sticky, add a little flour to your hands and recreate the dough ball.
  • If it appears to be too dry and not smooth enough, add a touch of water to your hands and recreate dough ball.

Serving Suggestions

You can try any of your favorite pasta sauces with your homemade bucatini – in fact, anything that you would serve with a spaghetti noodle works well with homemade bucatini. 

How to Dry Fresh Pasta

Hang pasta over a drying rack preferred method or lay on a floured surface with space between each noodle and air dry a minimum of 30 minutes.

A stainless steel pot filled with cooked bucatini noodles and a wooden spoon, placed on a white surface.A stainless steel pot filled with cooked bucatini noodles and a wooden spoon, placed on a white surface.

Prevent your screen from going dark

  • In a large mixing bowl or stand mixer fitted with the paddle attachment, add flour and create a well. Add eggs and 2 tablespoons water to the center and combine over low speed until well incorporated. Using your hands, form a dough ball. If the dough is crumbly, add water 1 teaspoon at a time working it in with your hands. If it is sticky, add a small amount of flour to your hands and working into dough ball.

    3½ cups all-purpose flour, 4 large eggs, 2 tablespoons water

  • Fit stand mixer with dough hook and press into dough ball in mixing bowl. On low speed (4), knead 2 minutes.

  • Fit mixer with pasta maker attachment and bucatini plate. Make 1″ dough balls, and insert into the top (feeder). When noodles reach the desired length, hold one hand under the noodle using the other to cut and transfer to boiling pot or drying rack. Repeat.

Prepare Pasta

  • Fill a large pot with water and add 1 teaspoon salt. Bring to a boil.

  • Transfer fresh pasta to boiling water. Stirring occasionally, boil 3 minutes or until al dente. Drain, reserving 1 cup pasta water (set aside) and toss with pasta sauce, adding pasta water to achieve desired consistency.

Consistency matters. Dough should not be dry or sticky. If it is crumbly, add a small amount of water to hands and knead into dough ball. If sticky, add a small amount of flour and knead by hand into dough. Repeat until it does not crumble or stick to hands. If time allows, cover dough ball and allow to rest 20 minutes before pressing to make dough even easier to work with.

Substitution Notes

Substitute all purpose flour with whole wheat, durum wheat flour or equal parts semolina flour and all purpose flour. 

How to Store

Place fresh noodles on a baking sheet for 2-3 minutes. Dust with flour and loosely fold into nests. Return to baking sheet to dry an additional 30 minutes. Place in an airtight container and refrigerate up to 24 hours or freeze up to 3 months.  Add refrigerated or frozen noodles to a pot of boiling water and cook al dente.

Calories: 307kcal | Carbohydrates: 56g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 43mg | Potassium: 119mg | Fiber: 2g | Sugar: 1g | Vitamin A: 158IU | Calcium: 27mg | Iron: 4mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.



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