Ingredients
1/2 teaspoon salt
3-1/3 cups semolina flour
1 tablespoon oil
2 tablespoons water
4 large eggs (7/8 cup eggs)
Chili flakes a desired
Mullet bottarga for grating
2 oz parsley, chopped
8 each garlic cloves, chopped
4 oz high quality evoo
8 each garlic cloves, chopped
1 lb bucatini
Step by step
Cook Pasta in salted water.
Combine cooked pasta in a large bowl with 2 oz pasta water, evoo, garlic, chili flakes and parsley.
Add pasta and peas to pan of pancetta and garlic, with 4 oz of pasta water, cook for one minute. Finish with grated bottarga.
Place eggs, water, flour and salt in mixer bowl. Attache bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes.
Remove dough from bowl and hand knead for 1 to 2 minutes. Let rest for 20 minutes.
Divide dough into 4 pieces before processing with Pasta Attachment.