Rigatoni is probably my favorite pasta! I love the texture of it and the way it holds sauce! First you will need to make the dough, find the recipe here.
Equipment:
-A Flour dusted baking sheet, for drying
- Pasta Extruder (This one also requires a Kitchen Aid Mixer.)
Ingredients:
-More Flour (if necessary)
Instructions:
1. Pasta Extruders, at least the one we use, work best when you use dryer dough. If while you are kneading your dough it feels sticky, spend time kneading more flour into the sticky parts.
2. Break your dough into smaller pieces and push the dough through the extruder. Make sure you are using the Rigatoni shape plate while doing this.
3. Cut the Rigatoni as it is being extruded and set aside on the dusted baking sheet. You will want to cut off the Rigatoni carefully, as they are prone to deflating.
4. Bring a large pot of water to a boil, when the water is boiling add salt and then add your Rigatoni when they are all finished. Cook for 5 minutes to make your pasta al dente. Taste to make sure it is to your liking and then drain.
5. Combine your Rigatoni with your favorite sauce and serve!
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