How to Make Fresh Rigatoni Pasta – Pasta Evangelists
https://pastaevangelists.com/blogs/blog/how-to-make-fresh-rigatoni-pasta
DirectionsStep1On a clean work surface or wooden board, pile the flour mix onto the mound.Step2Make a well into the centre of the mound and crack the eggs into the well.Step3Beat the egg mixture with the fork, slowly folding in the flour from the sides until the egg has all been absorbed by the flour. As the mixture thickens, add 1-2 tablespoons of olive oil and start using your hands or a sc…Step4Knead the dough for around 5 minutes, until it becomes smooth and malleable.Step5Cover with a tea towel or plastic wrap and rest for 30 minutes on your countertop. This allows the gluten to relax and leads to a soft and pliable dough.Step6Set up the extruder attachment with your rigatoni extruder. With your sharp knife, cut off sections of the dough and roll into walnut-sized balls. Feed the dough balls into the top of the extruder, a few at a time until they ar…Step7When you’ve finished extruding all of your rigatoni, bring a large pan of water to a boil with a generous sprinkle of salt. Cook your pasta in the water for 2-3 minutes until al-dente.Step8Strain your pasta, reserving a little bit of the pasta water. Serve with a sauce of your choiceIngredientsIngredients200 gramsSemolina Flour200 gramsFlour4 Eggs2 tablespoonsExtra Virgin Olive OilNutritionalNutritional508 Calories14 gTotal Fat226 mgCholesterol75 gCarbohydrate88 mgSodium19 gProteinFrom pastaevangelists.comRecipeDirectionsIngredients
DA: 78 PA: 69 MOZ Rank: 84
