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  • Mar 20th 2019
  • 0 comment


  • Pasta
  • 2 cups 00 pasta flour
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 teaspoon olive oil
  • 1-2 tablespoons water
  • Semolina flour
  • Baby Greens Pesto
  • 1/2 cup walnuts, toasted
  • 1 clove garlic
  • 2 cups packed baby greens such as spinach and/or baby kale
  • 1/4 cup fresh parsley
  • 1/4 cup fresh basil
  • 1/2 teaspoon sea salt
  • 1 cup olive oil
  • 1/2 cup Parmesan cheese


  1. Attach flat beater to KitchenAid Stand Mixer. Add flour and salt to mixer bowl and turn to speed 2 to combine. Stop and make a well in the center of flour mixture. Add eggs and olive oil to well, turn to speed 2 and mix for 2 to 3 minutes, adding water 1 tablespoon at a time until dough holds together.  Remove flat beater and attach dough hook. Knead on Stir speed for 3 to 4 minutes. Gather dough into a ball, wrap in plastic wrap and let rest at least 1 hour.
  2. Attach KitchenAid Pasta Press attachment with bucatini plate to mixer.  Divide prepared pasta dough into small walnut-sized balls. Turn mixer to speed 10 and drop pasta balls into hopper one at a time. Use combo tool if dough becomes caught in hopper and no longer self-feeds. Extrude bucatini to desired lengths, cutting with wire cutter. Lay in a single layer on a lightly floured tray and sprinkle with semolina flour.
  3. Place toasted walnuts and garlic in bowl of food processor and pulse until finely ground. Add greens, parsley, basil and salt and continue to pulse until finely chopped. Slowly pour in olive oil, pulsing to incorporate. Transfer pesto to bowl and stir in Parmesan cheese. Can be made up to 2 days ahead and stored in refrigerator.

  4. Bring large pot of salted water to a boil over high heat. Add spaghetti and cook
    3 to 4 minutes until al dente. Drain, reserving some of the pasta cooking water. Toss pasta with desired amount of Baby Greens Pesto, adding a bit of pasta cooking water if needed. Serve immediately with addition Parmesan cheese, if desired.

makes 4 servings