Bucatini with Bottarga

KitchenAid
Bucatini with Bottarga
12
45

Ingredients

  • 1 pound bucatini
  • 8 garlic cloves (each, chopped)
  • 4 ounces extra-virgin olive oil (high quality)
  • 8 garlic cloves (each, chopped)
  • 2 ounces parsley (chopped)
  • Mullet bottarga (for grating)
  • chili flakes (a desired)
  • 4 large eggs (7/8 cup eggs)
  • 2 tablespoons water
  • 1 tablespoon oil
  • 3 1/3 cups semolina flour
  • 1/2 teaspoon salt

Directions

  1. Cook Pasta in salted water.
  2. Combine cooked pasta in a large bowl with 2 oz pasta water, evoo, garlic, chili flakes and parsley.
  3. Add pasta and peas to pan of pancetta and garlic, with 4 oz of pasta water, cook for one minute. Finish with grated bottarga.
  4. Place eggs, water, flour and salt in mixer bowl. Attache bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
  5. Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes.
  6. Remove dough from bowl and hand knead for 1 to 2 minutes. Let rest for 20 minutes.
  7. Divide dough into 4 pieces before processing with Pasta Attachment.
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