Summer Bucatini

Name: Summer Bucatini
Ingredients: 1 cup plain greek style yogurt; 1/4 cup dijon mustard; 2 tablespoons champagne vinegar; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 pound Basic Egg Pasta Dough quartered; 4 slices bacon cooked, chopped; 1 celery finely chopped; 1/2 red bell pepper medium, finely chopped; 1/2 cup roasted corn kernels; 3 eggs large hard-cooked, chopped

12 ingredients

4 steps

Ingredients

1 cup plain greek style yogurt
1/4 cup dijon mustard
2 tablespoons champagne vinegar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound Basic Egg Pasta Dough quartered
4 slices bacon cooked, chopped
1 celery finely chopped
1/2 red bell pepper medium, finely chopped
1/2 cup roasted corn kernels
3 eggs large hard-cooked, chopped

Directions

1

Combine Dressing ingredients in large bowl. Whisk until well blended; refrigerate until ready to use.
2

Attach Pasta Press Accessory fitted with Bucatini plate to KitchenAidR Stand Mixer. Shape each piece of dough into 1-inch diameter log. Turn mixer to Speed 8. Working with one log of dough at a time, feed dough into hopper and use the swing-arm wire dough cutter to cut pasta into 8-inch lengths as it exits the press. Carefully arrange pasta on rimmed baking sheet lightly dusted with flour.
3

Bring 4 quarts water to a boil in large pot; season generously with salt. Add pasta and cook 3 minutes or until al dente. Drain pasta; rinse with cold water.
4

Meanwhile, combine remaining ingredients with Dressing. Add cooled pasta; gently toss until combined.