Barley Bucatini (or any shape pasta!)

Barley Bucatini (or any shape pasta!)

Nov 08, 2023Ground Up

by Deb Bernardini, owner of Forno 413 



  1. Combine the three flours in a large bowl. Once mixed, make a well in the center. Add the water and oil and mix with a fork, gradually incorporating the flour, at first forming a paste, and then a rough dough. 
  2. Once all of the liquid has been incorporated and a rough dough has formed, remove the it  from the bowl and transfer to a clean counter or work surface. Knead for approximately 10 minutes until it is smooth and uniform. 
  3. Wrap the dough in plastic, and leave at room temperature for 1 to 2 hrs. Proceed to dividing and rolling, or refrigerate until ready to use.
  4. To roll the dough, divide the dough into approximately six portions. Work with one piece of dough at a time, keeping the rest covered in plastic to retain moisture. Roll as desired - with a hand crank, a pasta maker, or a rolling pin. (For bucatini, use a pasta extruder fitted with a bucatini dye.) As you work, transfer cut noodles to a baking sheet lined with parchment, and toss lightly with flour, rice flour, or cornmeal to prevent sticking until ready to cook.
  5. Cook pasta in salted boiling water for 1-3 minutes. Fresh barley pasta cooks very quickly! Top as desired. 

You can also dry this pasta. It will take approximately 3 days to dry completely on a cookie sheet.  

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