Bucatini With Bottarga

Name: Bucatini With Bottarga
Ingredients: 1 pound bucatini; 8 garlic cloves each, chopped; 4 ounces EVOO 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

12 ingredients

7 steps

Ingredients

1 pound bucatini
8 garlic cloves each, chopped
4 ounces EVOO 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.