How To Make Rigatoni

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Surprisingly easy to make, Rigatoni is the perfect pasta shape for holding rich sauces such as ragú.

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rigatoni pasta

Rigatoni is great! These long tubes of pasta are not just perfect for holding sauces but are also really easy to make. All you need is a pasta extruder!

The Pasta Dough

When you make an extruded pasta like rigatoni, the dough you make is slightly different to the one that you would use for other pasta.

The main difference is that the pasta dough needs to be used straight away when going through an extruder. If you do refrigerate the dough for later use, make sure that it comes back to room temperature before you use it.

The pasta dough doesn’t require as much kneading as a normal dough. If you see dry bits in your pasta, don’t worry this is normal.

When we use a pasta extruder, we work with a small amount of pasta dough at a time. To stop the remaining dough from drying out too much, I like to cover it with a tea towel.

How To Make Rigatoni

Rigatoni pasta is surprisingly easy to make. Here’s the process.

  1. Make a pasta dough using flour, semolina & eggs.
  2. Cut the dough into small pieces.
  3. Run the pasta through an extruder with a rigatoni attachment, cutting them into 4cm long pieces.
  4. Coat the pasta in semolina then cook immediately or store in the fridge for up to 3 days.

The Extruder

A pasta extruder is used to make complex pasta shapes like macaroni, rigatoni, fusili & bucatini. This is a vital piece of equipment for these types of pasta as they cannot be made without them.

Equipment Used

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How To Make Rigatoni

Surprisingly easy to make, Rigatoni is the perfect pasta shape for holding rich sauces such as ragú.
Prep Time20 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: Italian
Yield: 6 Servings
Author: Ben Racey

Equipment

  • Pasta Extruder

Materials

  • 200 g "00" Flour
  • 200 g Semolina
  • 4 Large Eggs

Instructions

  • Weigh the flour & semolina into a large mixing bowl & whisk together.
  • Make a well in the centre of the flour & crack in the eggs.
  • Using a fork, beat the eggs together then start to bring in the flour into the eggs until a dough starts to form.
  • Use your hands to bring the dough together then knead lightly to combine.
    The dough should be soft but not completely smooth.
  • Cut the pasta dough until 6 small pieces & cover with a tea towel.
  • To Extrude.
    Fit the rigatoni attachment to the extruder, clamp the machine to a work surface & place a baking tray sprinkled with semolina in front of where the pasta comes out.
    Working with one piece at a time, run the dough through the extruder cutting them into rigatoni roughly 4cm long, rolling in the semolina as soon as they are cut. Repeat with the remaining pasta dough.
  • The rigatoni is now ready to be cooked or can be stored, covered in the fridge for up to 3 days.

Notes

  • Pasta dough to use in a pasta extruder is a bit different than regular pasta dough.
    It needs to be used straight away & doesn’t need to rest in the fridge first.
  • To extrude the dough, you’ll need to break it into small enough pieces so that it will fit into the machine.

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