Buckwheat Bucatini with Truffled Wild Mushroom Sauce

Buckwheat Bucatini & Truffled Wild Mushroom Sauce

Now that fall is finally here, I’m so excited to start cooking comfort food again with flavorful seasonal ingredients. In particular, I love making pasta (especially homemade pasta) and one-pot dishes.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce

Making fresh pasta at home is so easy to do with my KitchenAid® Gourmet Pasta Press. You can easily attach the Pasta Press to the power hub of your Stand Mixer. The best part is you can make six different types of pasta in a snap: Bucatini, Spaghetti, Rotini, small and large Macaroni, and Rigatoni just by swapping out a disc.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce

Today I’m going to be making Buckwheat Bucatini with Truffled Wild Mushroom Sauce, Prosciutto, Spinach, Pecans and Sage. I love Buckwheat pasta because of its rustic flavor, and it’s perfect for fall pasta dishes. A spin on traditional Italian Pizzoccheri (flat buckwheat fettuccine), these hearty freckled noodles have depth of flavor and pair perfectly with warm fall flavors and ingredients like wilted greens, potatoes, cabbage, cheese and garlic.

My pasta dish is topped with an amazing savory sauce made with crispy prosciutto and sage, nutty toasted pecans, garlic, shallots and wild mushrooms (portabella, porcini, oyster, beech, cremini, and shiitake) that I sautéed in olive oil and butter, then made into a luscious sauce with chicken broth and truffle oil.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce

To make the fresh Bucatini pasta, measure out equal parts buckwheat and cake flour. Add to that sea salt and garlic pepper, then process together in your KitchenAid® Food Processor. Beat the eggs into the hot water. While the flour mixture is processing, add the egg mixture to the Food Processor through the feed tube.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce

Give the dough about ten 3-second pulses until it gathers into a ball and clears the sides of your Food Processor.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce

Then, lightly knead the dough on a work surface for a couple of minutes until it’s smooth and supple, and wrap the disk in plastic film to rest for about 20 minutes.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce

Attach the KitchenAid® Gourmet Pasta Press, with the Bucatini pasta cutter disc inserted, to the hub of your Stand Mixer.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce

Remove the dough from the plastic wrap and press it out onto a floured work surface. Then cut the pasta dough into 3 or 4 portions. Turn your Stand Mixer on the highest setting (speed 10), and slowly feed walnut-sized balls of dough into the hopper; the dough should self-feed through the auger – just wait until the auger is visible before adding the next piece. Use the combo tool to push the dough only if the dough becomes caught and no longer self-feeds.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce

Once the dough starts coming through the bottom of the Gourmet Pasta Press, use the attached cutter to cut pasta at desired length as it exits the press (for Bucatini approx. 9.5 inches long). Add a little flour to the cut pasta nests to prevent sticking while cutting the rest of the dough and before drying the Bucatini strands.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce

Separate the pasta after extrusion, then place your long noodles on a drying rack, or in a single layer on a tea towel placed on a baking sheet, or on any flat surface. Dry the pasta for about 30 minutes, turning the noodles occasionally.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce

Next, bring some salted water to a boil in the 8.0-Quart Stockpot from your KitchenAid® 7-Ply Stainless Steel 10-Piece Set and cook the fresh pasta for about 3-4 minutes.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce

Drain and toss into the largest bowl from your KitchenAid® Ceramic Nesting Mixing Bowl Set with a little olive oil and set aside while you prepare the pasta sauce.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce

To make the Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage, begin by prepping your fresh ingredients (shallots and garlic) on your KitchenAid® Cutting Board. Measure out the other ingredients (prosciutto, sage, wild mushrooms, chicken stock, olive oil, butter, truffle oil, and grated Parmesan cheese) in small bowls and set aside.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce

Heat a tablespoon of olive oil in your KitchenAid® Skillet over medium-high heat, and cook the prosciutto in batches for a few minutes until crispy and browned. Drain on paper towels and set aside. And I love using my Skillet for making big batches of sauce because it’s such a great size, it’s nonstick and it cooks all the ingredients evenly and to perfection in one pot.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce

Add the pecans to the Skillet and toast for a few minutes until lightly browned with a nutty aroma, being careful not to burn them. Remove the nuts from the Skillet and set aside.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce

Add a tablespoon of butter to the Skillet and sauté the sage leaves until crisp, about 1 minute per side. Transfer to paper towels.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce

Heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter in this same Skillet over medium-high heat. Add the mushrooms, shallots, garlic and sauté until mushrooms are brown and liquid evaporated, about 10 minutes.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce

Add the spinach to your vegetables and sauté for another 2 minutes until wilted and transfer mixture to the medium-sized bowl from your Ceramic Nesting Mixing Bowl Set.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce

Pour the chicken stock into the Skillet and bring the liquid to a boil. Scrape up the browned bits and cook until the liquid is reduced by half, about 7 minutes. Remove from heat and add the truffle oil, mushroom mixture, cooked prosciutto, pecans and sage. Mix together well, seasoning with salt and garlic pepper to taste.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce

Serve the cooked Bucatini pasta tossed with the sauce and top with shaved parmigiano-reggiano cheese. Just like that, you have gourmet pasta in no time, thanks to the Gourmet Pasta Press!

Share your take on this Buckwheat Bucatini & Truffled Wild Mushroom Sauce recipe on Instagram using #MadeWithKitchenAid for a chance to be featured.

Buckwheat Pasta Dough

Makes 6 servings

INGREDIENTS

1 cup buckwheat flour
1 cup bread flour
1 teaspoon fine sea salt
1 teaspoon garlic pepper
1/4 cup hot water
2 large eggs, room temperature

DIRECTIONS

Blend together flours, sea salt, and garlic pepper in your KitchenAid® Food Processor. In a separate bowl, beat the eggs into the hot water. With the Food Processor running, stream the egg mixture through the feed tube. Turn off the Food Processor once the egg mixture has been added to the flour mixture. Give the dough about ten 3-second pulses until it gathers into a ball and clears the side of the bowl.

Then lightly knead the dough on a work surface for a couple of minutes until it’s smooth and supple, and wrap the dough in plastic film to rest for about 20 minutes.

To make the Bucatini, attach your KitchenAid® Gourmet Pasta Press with the Bucatini pasta cutter disc inserted to the power hub of your Stand Mixer.

Remove the dough from the plastic wrap and press it out onto a floured work surface. Cut the pasta dough into 3 or 4 portions. Turn your Stand Mixer on the highest setting (speed 10), and slowly feed walnut-sized balls of dough into the hopper. The dough should self-feed through the auger; wait until the auger is visible before adding the next piece. Use the combination tool to push dough through only if the dough is caught and no longer self-feeds.

Once the dough starts coming through the bottom of the Gourmet Pasta Press, use the built-in wire cutter to cut the pasta at desired length as it comes through the Gourmet Pasta Press (for Bucatini, approx. 9.5 inches long).

Separate the pasta after extrusion. Place noodles on a drying rock or in a single layer on a baking sheet or flat surface. Dry the pasta for about 30 minutes, turning the noodles occasionally.

Next, bring some salted water to a boil in the 8.0-Quart Stockpot from your KitchenAid® 7-Ply Stainless Steel 10-Piece Set and cook the fresh pasta for about 3-4 minutes.

Drain and toss into the largest bowl from your KitchenAid® Ceramic Nesting Mixing Bowl Set with a little olive oil and set aside while you prepare the pasta sauce (recipe below).

Makes about 1 pound of fresh pasta, cooked. You can also double the recipe and freeze a portion of it to use later.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce Recipe

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Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage

Makes 6 servings

INGREDIENTS

3 tablespoons extra-virgin olive oil, divided
3 tablespoons chilled butter, divided
6 thin slices aged Prosciutto de Parma, torn into large pieces
1 cup pecans, coarsely chopped
12 whole fresh sage leaves
2 pounds assorted fresh wild mushrooms (Portabella, Porcini, Oyster, Beech, Cremini, and Shiitake), sliced
2 cloves fresh garlic, minced
2 large shallots, minced
1 cup fresh baby spinach leaves
2 cups low-sodium chicken broth
1 teaspoon black truffle oil
Sea salt and garlic pepper, to taste
3/4 cup freshly grated Parmesan cheese

DIRECTIONS

To make the Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage, begin by prepping your fresh ingredients (shallots and garlic) on your KitchenAid® Cutting Board. Measure out the other ingredients (prosciutto, sage, wild mushrooms, spinach, chicken stock, olive oil, butter, truffle oil, and grated Parmesan cheese) in small bowls and set aside.

Heat a tablespoon of olive oil in your KitchenAid® Skillet over medium-high heat, and cook the prosciutto in batches for a few minutes until crispy and browned. Drain on paper towels and set aside.

Add the pecans to the Skillet and toast for a few minutes until lightly browned with a nutty aroma (being careful not to burn them); remove nuts from Skillet and set aside.

Add a tablespoon of butter to the Skillet and sauté the sage leaves until crisp, about 1 minute per side. Transfer to paper towels.

Heat remaining 2 tablespoons of olive oil and 2 tablespoons of butter in the same Skillet over medium-high heat. Add the mushrooms, shallots, garlic and sauté until mushrooms are brown and liquid evaporated, about 10 minutes. Add the spinach and sauté for another 2 minutes until wilted and transfer mixture to a mixing bowl.

Pour in the chicken stock to the Skillet and bring the liquid to a boil. Scrape up the browned bits and cook until liquid is reduced by half, about 7 minutes. Remove from the heat and add truffle oil, mushroom mixture, cooked prosciutto, pecans and sage. Mix together well, season with sea salt and garlic pepper to taste.

Serve the cooked Bucatini pasta (recipe above) tossed with the sauce and garnish with shaved parmigiano-reggiano cheese.

Sauce can be made up to 2 hours ahead; let stand at room temperature.

Buckwheat Bucatini & Truffled Wild Mushroom Sauce Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

FEATURED PRODUCTS

No longer settle for pre-packaged pasta when making it fresh is easy and tastes so much better. Powered by the KitchenAid® Stand Mixer, the Gourmet Pasta Press makes six different types of fresh pasta from scratch quickly and easily. Learn more

KitchenAid® Gourmet Pasta Press Attachment

KitchenAid® Ceramic 3-Piece Nesting Mixing Bowl Set
Prep work is now easier and beautiful with these nesting mixing bowls. They're made of durable non-porous porcelain to stand up utensils of all types. Now you can accompany the stand mixer you've grown to love with prep bowls built of the same quality. Learn More

KitchenAid® Ceramic 3-Piece Nesting Mixing Bowl Set

KitchenAid® Professional Hard Anodized Nonstick Skillets
This skillet combination gives you two sizes of one of the most used pans in any well-equipped kitchen. With sloped sides, these versatile skillets are ideal for cooking omelets, pancakes, and quesadillas, as well as sautéing vegetables and searing meat or fish. And our durable 3-layer interior coating ensures long-lasting nonstick performance. Learn More

KitchenAid® Professional Hard Anodized Nonstick Skillets

KitchenAid® 7-Ply Stainless Steel with Copper Core 10-Piece Set
Crafted of 18/10 stainless steel with a LumiSteel™ treatment to ensure its beauty for many years to come, this set contains pieces you’ll find essential for both entertaining and everyday use, including: 8" Skillet, 10" Skillet, 1.5-Quart Saucepan with Lid, 3.0-Quart Saucepan with Lid, 3.0-Quart Low Sauté Pan with Helper Handle and Lid, and 8.0-Quart Stockpot with Lid. Learn More

KitchenAid® 7-Ply Stainless Steel with Copper Core 10-Piece Set

Baking is just the beginning, with 10 speeds and more than 12 available attachments to help you whip up everything from pasta to ice cream, sausage to salsa and so much more. And, the special tilt-head design allows for easy access to the beater and bowl. Learn More

KitchenAid® 5-Quart Tilt-Head Artisan® Stand Mixer

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