Rigatoni fatti in casa con la Pasta Maker con pesto di pomodori secchi:pronti in 10 minuti e gustosi

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.

Prepare the rigatoni by mixing 250 g of flour with 110 ml of hot water using a pasta maker.

Soak 10 sun-dried tomatoes in water for about an hour.

Blend the soaked tomatoes with 4 tablespoons of grated cheese, 20 g of pine nuts, and 4 tablespoons of extra virgin olive oil to make the pesto.

In a hot non-stick pan, add a couple of tablespoons of pesto.

Once the rigatoni are cooked and drained, add them to the pan along with a ladle of the cooking water and mix well.

Add ground chili pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens