How To Make Rigatoni
Surprisingly easy to make, Rigatoni is the perfect pasta shape for holding rich sauces such as ragú.
Yield: 6 Servings
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.