RIGATONI FATTI IN CASA, tradizione e gusto

semolina flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free alternative.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more economical.

Mix semolina flour and all-purpose flour in a bowl.

Create a well in the center of the flour mixture.

Add eggs, water, and salt into the well.

Combine ingredients with a fork until a dough forms.

Knead the dough on a floured surface for 8-10 minutes until smooth.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

Roll out the dough using a pasta machine to about 1/8 inch thick.

Cut the dough into strips to form rigatoni shapes.

Use a pasta cutter or knife to cut the strips into 2-inch pieces.

Roll each piece around a dowel or rigatoni tool to shape.

Allow the rigatoni to dry for at least 30 minutes before cooking.

Boil salted water in a large pot.

Cook the rigatoni in boiling water for 3-5 minutes until al dente.

Drain the rigatoni and toss with olive oil and your choice of sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens