Easy trick to extrude FRESH BUCATINI!

Chatting through tips on how to extrude fresh bucatini! This is a classic shape we pair with our fresh tomato and pancetta sauce. Similar to bucatini all'amatriciana which traditionally uses guanciale.

Want to learn more about making fresh pasta and join a community of pasta makers from all over the world?

Stick around and become part of the #brooklynpastafam.

Instagram: @brooklynpastalab

For Inquiries
Email:

------------------------------------------------------

music: Way of The Walk, Dusty Decks

------------------------------------------------------

Thanks for watching! LIKE / COMMENT / SUBSCRIBE!

TELL US WHAT YOU WANT TO SEE NEXT!

#FreshPasta #Brooklyn #HandmadePasta #Brooklynchef

[chlodnia]

I use to eat bucatini with a hole in the middle. Perfect texture. Thank you

[kylemccredie]

Do you have any tips on cleaning out the bucatini die? One of the points has fragments stuck and tearing the bucatini

[yeetyoot]

my issue when making bucatini is just how quickly our recipe dries out, and how long it takes for our machine to extrude. might give this method a shot, it’d save me so much time!

[randyvfromtheperch]

How is the hole formed in the strand of pasta?

[michaelnewell]

Thanks for the tip - does this dough method work with a KitchenAid extruder? I am experimenting with different doughs and my pasta always closes or sticks together. Can I put that dry, crumbly mixture into the KitchenAid?

[lelesinga]

Hi, do you always pre mix your dough by hand first and then place it into yhe machine or you also puor the semolina and water in and then mix? If you do could you explain please why is that way better than the other?
Thanks!

[SM-imlt]

Brother! You’re a pasta god. I’ve been making bucatini for years and it always sucks. Curious if you’re willing to share your ingredients and the ratio you use.

[frankcacciatore]

Hello, having trouble keeping my rigatoni and ziti from collapsing on them self once cooked they become flat. I was wondering if you might have any tips. Thanks.

[mandrakeabbey]

Do you have tips on fusilli? I'm having trouble keeping the circular shape. It ends up getting a tighter curl as the machine warms up. Thanks for your help!

[komandorshepard]

Make the rmake the right choice here and he will whip up some fresh bucatini for you.

[jetx]

Do you know how to dry it out for long-term storage?

[atabac]

what's the recommended pasta extruder for semolina water pasta?

[kevinonono]

So you're mixing the dough by hand? And use the extruder only for extruding? (not using the mix functionality)

[terrystroble]

Doesn't look like it has the hole through?

[iluvmusic]

Are you able to make gluten free bucatini? It’s impossible to find.

[suzzylouloudougherty]

What a pain in the ass job but it was smart what you did

[Caz]

What is the point of bucatini? You can't suck it up with your mouth and the hole is too small to allow sauce in. Literally the worst pasta imo.