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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)




  1. Combine Dressing ingredients in large bowl. Whisk until well blended; refrigerate until ready to use.
  2. 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.
  3. 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.
  4. Meanwhile, combine remaining ingredients with Dressing. Add cooled pasta; gently toss until combined.