How to Make Rigatoni Pasta.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey offers a leaner option while ground pork is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and provides a cheesy flavor, while pecorino can be more affordable.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Part-skim mozzarella reduces fat, and ricotta can be a less expensive cheese alternative.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes provide a fresher taste, while crushed tomatoes are often cheaper and convenient.

Cut pasta strips using a Cheetara or by hand if you don't have one.

Dump the bottom layer with a little bit of water to help the pasta stick.

Run the pasta through the machine for about four to five times.

Start cutting the pasta at the second thinnest setting.

Flour the pasta sheet to prevent sticking while rolling and cutting.

Let the rigatoni dry at room temperature for a few hours or until they hold their shape.

Remove the rigatoni from the dowel and store them in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens