Learn how to make fresh rigatoni from scratch with this easy recipe! All you need is flour, eggs and a gnocchi board to shape the pasta.
Let’s get started!
Rigatoni is a popular tube-shaped pasta type with ridges along the outside. The ridges help sauces and flavors to adhere to it, making it a popular choice for dishes with thicker or creamier sauces.
Create one batch of pasta dough. You will need about 100 g of flour and 1 egg per person. Mix flour and eggs and knead for 10 minutes until the dough feels smooth.
Roll the dough out into pasta sheets. Cut the sheets into 5 cm squares and stack them on top of each other.
Take a dough square and place it on your gnocchi board. Roll the dough up over a wooden dowel to create the tube shape. Roll the dowel across the gnocchi board to create the ridges.
Let the rigatoni dry at room temperature for 1 -2 hours before cooking. This ensures that the tube shape stays intact and prevents the rigatoni from collapsing in the water.
Cook the rigatoni in salted boiling water for about 3 minutes until al dente. Pair the pasta with a sauce of your choice and enjoy.