Summer Bucatini
- 1 cup plain greek style yogurt
- 1/4 cup Dijon mustard
- 2 Tbsp. champagne vinegar
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 lb. Basic Egg Pasta Dough (quartered)
- 4 slices bacon (cooked, chopped)
- 1 celery (finely chopped)
- 1/2 red bell pepper (medium, finely chopped)
- 1/2 cup roasted corn kernels
- 3 eggs (large hard-cooked, chopped)
- Combine Dressing ingredients in large bowl. Whisk until well blended; refrigerate until ready to use.
- Attach Pasta Press Accessory fitted with Bucatini plate to KitchenAidⓇ Stand Mixer. Shape each piece of dough into 1-inch diameter log. Turn mixer to Speed 8. Working with one log of dough at a time, feed dough into hopper and use the swing-arm wire dough cutter to cut pasta into 8-inch lengths as it exits the press. Carefully arrange pasta on rimmed baking sheet lightly dusted with flour.
- Bring 4 quarts water to a boil in large pot; season generously with salt. Add pasta and cook 3 minutes or until al dente. Drain pasta; rinse with cold water.
- Meanwhile, combine remaining ingredients with Dressing. Add cooled pasta; gently toss until combined.
