Spinach Bucatini with Brown Butter, Hazelnuts and Breadcrumbs
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
  • 5 oz. baby spinach
  • 3 cups flour
  • ¼ tsp. salt
  • 4 whole eggs
  • 2 egg yolks
  • 1 tbsp. olive oil
  • 8 Tbsp. butter
  • 2 cups fresh breadcrumbs (see note)
  • 4 Tbsp. chopped hazelnuts
  • ½ tsp. salt dived
  • 1 cup parmesan cheese (plus more for garnish)
  1. Fill a medium bowl with ice water.
  2. Add ½ cup of water to a large pot. Add spinach in and turn the heat on medium. Toss the spinach with tongs until completely wilted. Transfer to ice water. Remove spinach from water, getting as much water out as possible. Place spinach in a dish towel and ring out any remaining moisture.
  3. Add spinach, flour and salt to the bottom of a food processor. Pulse until the spinach is completely incorporated in to the flour and salt.
  4. In a measuring cup, whisk together eggs, yolks and olive oil.
  5. While you pulse the flour and spinach mixture, slowly add in the egg mixture. Keep pulsing and adding the mixture until it's all combined and the a ball of dough forms.
  6. Transfer the dough on to a floured surface and knead for 7-8 minutes. Wrap in plastic and let rest at room temperature for 1 hr.
  7. Once your ready to make the dough, fit your stand mixer with the pasta attachment fitted with the bucatini extruder.
  8. Cut off a walnut-sized piece of dough and feed it through the mixer, feed another piece through, then again. Once the bucatini is 12 inches, use the wire to cut it off. Dust with flour and wait until another 12 inch batch comes through. Dust with flour again and combine the 8 stands of dough. Place in a nest on a floured baking sheet. Repeat with remaining dough.
  9. Bring a large pot of water to a rolling boil. Season liberally with salt.
  10. In a large sauce pan, heat two tablespoons of butter over a medium-high heat. Once the butter begins to turn brown, swirl the pan until the butter smells nutty and is a deep brown. Turn the heat down to medium and add breadcrumbs. Toss until the breadcrumbs are coated in the butter and then add hazelnuts and ¼ tsp of salt. Cook (and stir frequently to prevent from burning) the breadcrumbs and hazelnuts until the crumbs are golden brown, about 2-3 minutes. Transfer the breadcrumbs to a plate and wipe the pan clean.
  11. Gently add bucatini to the boiling pasta water. Cook for 3-4 minutes or until the pasta still has a slight bite to it.
  12. While the pasta cooks, add the remaining 6 tablespoons of butter to the same large saute pan. Turn the heat on medium-high. Once the butter begins to brown, swirl the pan until it becomes very nutty and a deep brown color. Once the butter is browned, turn the heat down to a medium-low and use tongs to transfer the pasta to the butter. Add ½ cup of starchy, salty pasta water. Toss pasta, water and butter. Add parmesan cheese. If necessary, add more pasta water to create a sauce.
  13. Add ¾ of breadcrumbs and remaining salt. Toss to combine.
  14. Season to taste with salt and pepper.
  15. Transfer to a serving dish. Sprinkle with remaining breadcrumbs. Garnish with shredded parmesan cheese.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/spinach-bucatini-brown-butter-hazelnuts-breadcrumbs/