Homemade Bucatini Pasta with Olive Oil

Ingredients:

• 2 cups all-purpose flour

• 1 cup semolina flour

• 4 large eggs

• 2 tablespoons olive oil

• 2 tablespoons water (as needed)

• 1 teaspoon salt

Instructions:

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, semolina flour, and salt.

2. Form a Well: Create a well in the center of the flour mixture. Crack the eggs into the well, add the olive oil, and begin to mix, gradually incorporating the flour into the eggs.

3. Knead the Dough: Once the mixture starts to come together, transfer it to a lightly floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough feels too dry, add water a teaspoon at a time.

4. Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.

5. Roll and Cut the Dough: After resting, divide the dough into smaller portions. Using a pasta machine or rolling pin, roll out each portion to your desired thickness. For bucatini, use a pasta machine attachment designed for hollow noodles or a bucatini press.

6. Dry the Pasta: Once cut, lay the pasta strands on a floured surface or hang them on a pasta drying rack. Let them dry for about 15-20 minutes to prevent sticking.

7. Cook the Pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook for 2-3 minutes or until al dente. Fresh pasta cooks faster than dried pasta, so keep an eye on it.

8. Serve: Drain the pasta and toss it with your favorite sauce or simply with olive oil, garlic, and freshly grated Parmesan cheese.

Enjoy your homemade bucatini pasta!

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Homemade Bucatini Pasta with Olive Oil