Servings: 4
Calories: 255kcal
Ingredients
- 300 gr flour 00
- 3 units egg whole
- 5-6 tbsp durum wheat flour to dust board and surface
- 3 tbsp water optional, if necessary to seal rigatoni
Instructions
- Make the egg pasta dough. Place the 00 flour on a clean work surface and make a well in the center. Crack the eggs into the well. Beat them gently with a fork, gradually incorporating flour from the edges until a shaggy dough forms.
- Knead the dough. Knead for about 8–10 minutes, until smooth and elastic. Wrap tightly in plastic wrap and let rest at room temperature for at least 30 minutes.
- Roll the pasta. Divide the dough into 4 pieces, keeping the pieces you aren't using covered. Flatten one portion and pass it through the pasta machine, gradually reducing the thickness. With a KitchenAid pasta roller, stop around setting 4, approximately 1–1.2 mm thick.
- Cut the rigatoni. Cut the pasta sheet into rectangles approximately 1½ x 2 inches (4 x 5 cm).
- Shape. Place one rectangle on a gnocchi board with the short edge facing you. Position an 8–10 mm wooden dowel along the edge closest to you.Roll the dough firmly away from you around the dowel, pressing it against the gnocchi board to create the ridges. Allow the edges to overlap slightly.
- If the seam doesn't stick, lightly moisten one edge with water. Roll once more over the board to seal, then gently slide the rigatone from the dowel.
- Rest. Arrange the rigatoni in a single layer on a semolina-dusted tray. Let rest for 30–60 minutes before cooking.
- Cook. Bring a large pot of salted water to a boil. Add the fresh rigatoni and cook for approximately 3–5 minutes, tasting after 3 minutes for doneness.
Notes
- Keep the dough you're not using covered at all times.
- Avoid adding flour to the edges that need to overlap, or the rigatoni may not seal.
- If the dough begins to dry while shaping, a very small amount of water will help seal the seam.
Nutrition
Calories: 255kcal | Carbohydrates: 53g | Protein: 10g | Fat: 2g | Sodium: 3mg | Potassium: 324mg | Sugar: 0.003g | Vitamin A: 4IU | Calcium: 26mg | Iron: 3mg
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