Rigatoni Pasta from Scratch

There's something incredibly satisfying about making pasta from scratch, especially on a peaceful Sunday morning, knowing that the result will be a delicious late lunch to enjoy. In this recipe, we'll create rigatoni pasta using a combination of semolina and double 00 flour. The tender yet toothsome texture of homemade pasta is truly unparalleled, and it's a wonderful way to elevate your culinary skills. Get ready to roll up your sleeves and embark on a delightful pasta-making adventure.

This recipe yields enough pasta for 4 portions.

Ingredients:

200 grams semolina flour

200 grams double 00 flour

4 large eggs

1 tablespoon olive oil

Water (as needed)

Pinch of salt

Directions:

In a large mixing bowl, combine the semolina flour and double 00 flour. Make a well in the center. Crack the eggs into the well and add the olive oil and a pinch of salt.
Using a fork or your fingers, gradually incorporate the flour into the eggs until a dough starts to form.
Knead the dough on a lightly floured surface for about 10-15 minutes until it becomes smooth and elastic. If the dough feels too dry, add a little water, a teaspoon at a time, until the desired consistency is achieved.
Shape the dough into a ball and cover it with a clean kitchen towel. Allow it to rest at room temperature for about 30 minutes, which will make it easier to roll out.
After resting, cut the dough into smaller pieces and roll each piece into a thin sheet using a pasta machine or a rolling pin. Aim for a thickness of about 1-2 mm. Lightly flour the sheets and cut them into rectangular shapes, approximately 5 cm in length and 2 cm in width.
Take each rectangle and wrap it around a rigatoni pasta tube or a similarly-sized object, pressing firmly to seal the edges. Gently slide the tube out, leaving a hollow rigatoni shape. Set the formed rigatoni pasta aside on a lightly floured surface while you repeat the process with the remaining dough.
Bring a large pot of salted water to a boil. Add the homemade rigatoni pasta and cook for about 2-3 minutes or until al dente. Fresh pasta cooks much faster than dried pasta, so keep an eye on it to avoid overcooking.
Drain the pasta, reserving a small amount of the cooking water to add to your desired sauce if needed.

Tips:

I have a pasta extruder so the shape was easy to duplicate uniformly, in this recipe I gave made sure to add an alternative way to do this shape.
Homemade rigatoni pasta is a versatile delight and pairs well with a variety of sauces and accompaniments, I made a quick sauce with pesto, ricotta and fresh chopped tomatoes, garnish with parsley.

Enjoy!