Traditional Bucatini (500g)

October 14, 2018

In Sicily, we have always known these as Macaroni, a long shape pasta like spaghetti but thicker with a hole in the middle. I grew up with these and mum used to make them on special occasions.  She has a machine, where she added all the ingredients and it done everything for you.  When I think back to the traditional way our auntie would make them,  it was a very labour intensive process using a long thin stick they would roll the dough on.

In this recipe I use my food mixer with a pasta attachment, and I use this more often than special occasions as I love the texture and flavour of fresh pasta.  I still stock up on dry pasta for emergencies or laziness, but if you're coming to mine for pasta, expect fresh every time. These are great with a tomato based sauce or rich beef ragu.



  • 500g Pasta flour (I use Dececco Grano Duro),

  • 4 to 5 x eggs,

  • 1 tsp of salt

  • 1 tbsp. of olive oil.


  1. Add all the ingredients to a food mixer and combine until a dough is formed,

  2. As you are using grano tenero flour, you will note that the dough can be a little crumbly, however this is correct.  Remove for dough from the mixer and continue to work the dough by hand until smooth,

  3. Note: the dough should not stick at all, but be smooth.  When you press, the dough should return slowly and then you can wrap in clingfilm and allow to rest for 30 minutes,

  4. Add the pasta attachment to your food mixer and then make small balls of dough and add the portions to the machine,

  5. As the machine extrudes the pasta, cut the portions as they reach roughly 25 to 30 cm, flour and gently place onto a pasta drying rack,

  6. Once you have made all the pasta, you then have a few options if you are not going to eat straight away. These will freeze nicely, or alternatively place in the fridge for up to a week,

  7. When you are ready to cook, bring a pan of salted water the boil and then add the pasta with a little oil,

  8. Ensure you taste to make sure there is enough salt and cook until aldente, normally around 9 to 10 minutes,

  9. Drain and serve with a sauce of your choice. 

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