There is nothing like homemade pasta! Just look at this beautiful Rigatoni! Freshly made and ready to cook. I made it with my KitchenAid® pasta press attachment, using the gluten free Artisan Flour Blend from Better Batter.
This post contains affiliate links.
Don’t forget, when you shop Better Batter and use my (affiliate) code MGFC30 at checkout, you will receive 30% off any non-sale item!
CLICK HERE to take advantage of this incredible opportunity to try the flour that I call my little miracle in a bag!
When making extruded pasta, the consistency of the dough is everything! Too dry and the dough will not hold together, too much liquid, and you will have trouble extruding the pasta and the rigatoni will collapse with the weight. I’ve made these before, but it took a few tries to get the hydration just right. It’s a bit finicky, like pie dough.
Below I have provided the exact ingredient measures that I used for this 2-serving recipe, and it’s my “go-to” for extruded pasta. Like any dough, it may vary a bit from batch to batch. Once you know what the dough should look like, you can adjust by adding a bit more flour or water as needed.
Note that you can double or triple the recipe for a larger family.
2 Servings
Ingredients:
- 120 g. Better Batter gluten free Artisan Flour Blend
- 1/4 tsp. salt
- 1 egg
- 2 tbsp. egg whites
- 1-1/2 tsp. olive oil
Preparation:
Place all of the ingredients in the bowl of a stand mixer with the paddle attachment. Mix on low speed to incorporate. You should have a crumbly mixture, like this. Do not add water.
To test the consistency, pinch a piece of the dough. It should hold together, like this.
Use a stiff spatula to gather the dough together into a ball.
It’s important to give the dough time to hydrate. Wrap it in plastic wrap and rest at room temperature for 20 minutes.
When ready, set up the pasta press attachment. I used the rigatoni plate, one of six that comes with the pasta press. It’s hard to find gluten free rigatoni, so this was a special treat!
Cut the dough into sections, you want to break off pieces about the size of a walnut. Set up a tray lined with wax paper, and sprinkle with gluten free flour. Turn on the mixer and begin feeding small pieces of dough into the press.
As the pasta extrudes, cut it to the length you prefer. You can make mezzo rigatoni or full size. Spread the rigatoni out on the floured tray in a single layer.
See how the rigatoni hold their shape, with nice defined ridges?
*Remember to follow food safety guidelines, pasta made with eggs should be refrigerated (or cooked) within one hour.
To cook, bring a large pot of salted water to a rolling boil. Add the pasta and cover until it returns to a boil. Fresh pasta cooks very quickly, no more than 3 minutes total!
Use a spider strainer to gently remove the pasta and place in serving bowls.
Aren’t they beautiful? Top with your favorite sauce and serve it up!
Notes ♪♫ Curious about that meat sauce? It’s actually a Beef Guazzetto, or Italian Beef Stew. It is a perfect accompaniment to the hearty rigatoni pasta. Get the recipe here.
Increase the speed and mix for 6-8 minutes until a smooth dough forms.
Press the dough into a ball, cover with plastic wrap and rest for 1 hour.
Serve with finely grated cheese, use the good stuff!
Line a baking sheet with parchment or waxed paper and flour lightly. Place the finished gnocchi on the baking sheet. If not using right away, cover with plastic wrap and refrigerate.
Use a 
Dice 6-8 carrots, 6-8 celery stalks, and one large onion. Try to cut the pieces to approximately the same size.
In a clean stockpot, sauté the vegetables in 1 tbsp. olive oil. Season with salt and pepper.
Remove and discard the outer leaves of the escarole, then tear the leaves into large pieces and rinse thoroughly. To this day I can still hear my mother telling me to wash the escarole “leaf by leaf”.
Escarole cooks quickly, and the residual heat is enough to wilt the leaves. Stir well, cover the pot and let it cool to room temperature. Refrigerate overnight.
To complete my seven fishes, I bought a dozen fresh littlenecks and flounder from the frozen aisle. I topped it all off with a crab cake made with 
If using frozen fish, thaw before cooking. You can improve the texture by soaking it in milk.
Sauté 2 minutes then add the tomatoes, lemon juice, Worcestershire sauce, stock, white wine and the spices. Cover and simmer on low for 30 minutes.
Use a 
Chop the pancetta into fine dice or pulse a few times in the processor.
Add it to the pot and continue cooking slowly for 10 more minutes.
Allow some of the liquid to evaporate before adding more meat, you want it to brown, not steam. Add more salt and pepper to taste.
After about 20 minutes the meat should be well browned and starting to caramelize on the bottom of the pan. Clear a spot in the middle of the pan and add the tomato paste. Cook for 2 minutes, then stir the tomato paste into the meat.
Add the red wine, and use a spatula to loosen up any browned bits on the bottom of the pan and stir them into the sauce.
Simmer 3 minutes to allow some of the wine to cook off, then add the milk (or cream), tomatoes and stock.
