Making homemade rigatoni is easier than you think. When we started telling people that we were making fresh homemade pasta for dinner, they envisioned us slaving over the counter, mixing flour and eggs by hand, then kneading and cutting by hand. While that version sounds romantic and would be great for a rainy day, when we want dinner on the table quickly, we reach for technology. That is where our trusty Kitchen Aid mixer and pasta attachments come in. Time savers or should I say lifesavers? We are going to show you how to make homemade rigatoni in a snap with this easy to follow video.
There really isn’t anything like fresh pasta, and once you get the hang of it, you will be making it in no time. We got hooked on fresh pasta after purchasing a hand cranking pasta machine during a trip to Montreal. We used it all the time until it gave out on us, after only a few uses. Complete bummer, right?
Here, we were completely spoiled eating fresh pasta with no machine. We upgraded and purchased the pasta attachments to go along with our KitchenAid. We became so addicted to making all sorts of pasta, we then purchased all of their other pasta attachments.
When making fresh pasta with the noodle attachment we tend to reach for 00 flour. When in a pinch we will grab all-purpose flour. When using all-purpose flour, we do not find that the pasta gets that nice toothy bite that pasta has; instead, it tends to comes out a little chewy. Rest of the ingredients are staples (or should be) in your kitchen, olive oil, kosher salt, eggs, and water. Pretty darn easy so far, isn’t it?
Fresh pasta does not take as long to cook as packaged pasta. I cook the pasta in well-salted water. Some chefs say the boiling water should taste like the sea, so be generous when salting the water. Literally, the pasta will not take that long to cook. For instance, the rigatoni only took about 4 – 5 minutes. Stay nearby and test often. Once the pasta is al dente, immediately drain it and toss with your favorite sauce or simply with a little olive oil and black pepper.
- Since the pandemic I have had to use other brands of flour and have noticed that each one works a bit differently. That being said, I have had to add a tablespoon here or there when mixing this pasta dough recipe. If the dough it to sticky add a little more flour a tablespoon at a time.
- Same with water, add a tablespoon at a time as the dough comes together. I would rather use all the olive oil as it adds flavor instead of all the water.
- I have also noticed that as with baking bread temperature seems to dictate my pasta dough. If it is humid and sticky in my house then I tend to have to add a little more flour either when mixing or kneading.
- Refer to the video – the dough will be firm enough to hold its shape.
- Kitchen Aid Mixer with dough hook as well as pasta attachments.
2 cups 00 flour or all-purpose – we prefer 00
1 teaspoon kosher salt
2 tablespoons olive oil
3 – 4 tablespoons water
Place the flour and salt into the mixing bowl of your mixer. Using the paddle attachment mix for about 30 seconds.
Add the eggs, water, and olive oil. Mix until the dough comes together. This should only take a couple of minutes.
Switch to the dough hook and continue kneading for a couple of minutes
Lightly dust the kitchen counter with some flour. Lightly knead the dough with your hands and dust with the flour.
Let sit for at least 20 minutes.
Make the pasta using whatever your favorite pasta shape is.
Refer back to Chez Us Homemade Pasta video to see how we make pasta.
Other Homemade Pasta Recipes