Homemade Bucatini with Tomato-Basil Sauce
Homemade pasta is a snap to prepare with the help of the Vianté machine, which kneads the dough and also extrudes it into your desired shape. When placing the extruded pasta on the floured baking sheet, dust the strands themselves with flour as well to prevent them from sticking together. Lightly shake off the excess flour before cooking the pasta in the boiling water. Then toss the pasta with our ready-to-use sauce and dinner is served.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 1/3 cups “00” pasta flour, plus more for dusting
- 1/2 tsp. table salt, plus more, to taste
- 2 eggs
- 1 Tbs. extra-virgin olive oil
- 1/2 cup water
- 1 jar (1 lb. 9 oz.) organic tomato-basil pasta sauce
- Grated Parmigiano-Reggiano cheese for serving
- Whole fresh basil leaves for garnish