Buckwheat tagliatelle with courgettes and bacon. Pasta made, at least in part, with buckwheat flour is rustic and perfect for rich sauces, like this one made with zucchini and pancetta. Making the tagliolini at home you get an even more delicious result than what you would have with a purchased pasta.
I made these tagliolini with PASTAIO | Pasta Maker using the vertical extrusion die for tagliolini.
- NEW Version with DOUBLE Extrusion – Front or Vertical
- 12 extruders included to make up to 16 different types of pasta
- Compatible with the new BRONZE extruders (1 Bronze extruder INCLUDED)
- Fresh Pasta in just 10 minutes.
- Up to 800g of pasta in a single cycle.
Below you can find the instruction for a quantity of dough that can be enough for 2-4 people, obviously depending on the portions you are used to and whether you consume pasta as a single dish or with other courses. The machine is perfectly capable of preparing larger quantities, up to 800g at once. It is also very convenient to use both in terms of assembly, disassembly and speed: these tagliolini are ready in about 15 minutes.
It also has built-in scales, so you don’t have to weigh ingredients in advance. When selecting the program, the machine will propose the recommended quantity of liquids in relation to the flour used. Obviously the flours absorb differently, especially based on the type (eg 00 flour, semolina, wholemeal flour), but also slightly based on the brand. Therefore it is necessary to adjust from time to time when experimenting with flours that have never been used. Below I leave you the most suitable doses at least for the type of flour (in this case buckwheat flour and semolina).
To prepare the sauce and to skip the pasta I used a pan from the innovative Tuscany line, which you can find in the Classe Italy shop. These pans are made with eco-friendly materials, such as earth, minerals and rocks. They are able to guarantee a coating with anti-adhesion and abrasion resistance characteristics. This coating reproduces both the aesthetic and technical characteristics of terracotta, guaranteeing uniform and crisp cooking and energy savings.
Buckwheat tagliatelle with courgettes and bacon
Ingredients:
- 150g buckwheat flour
- 150g re-milled durum wheat semolina
- 108ml water
- 2 small courgettes
- 100g smoked bacon
- 1/2 white onion
- 2 cloves of garlic
- 50ml white wine
- Chilli (optional)
- Grated cheese (optional)
- Oil
Directions:
- Start preparing the pasta by assembling the extruder for tagliolini, zeroing the scale and then pouring the flours into the machine.
- Close the lid, start the “Quick Pasta” program and then pour the water from the holes above the lid to prevent it from entering the extrusion hole.
- Wait for the machine to finish mixing and for extrusion to start. If the first noodles are too chopped, you can put them back in the machine. They will start to come out better as soon as the die has warmed up.
- Then cut them to the desired length, forming small nests and continue like this until the end. Usually I let the pasta dry for at least a couple of hours, but you can also cook it right away.
- While the water for the pasta comes to a boil, prepare the sauce by browning the chopped onion and the garlic cloves cut in half in a pan with a drizzle of oil.
- Then add the courgettes and the chilli pepper and sauté for a couple of minutes. Then also brown the pancetta and deglaze with white wine.
- The pasta will only have to boil for a couple of minutes, then you can toss it in a pan with the sauce. I usually remove the garlic before adding the pasta.
- Serve hot, it is excellent with a generous sprinkling of Parmesan or Grana.
