I’m really excited to be using my KitchenAid® so much this year! Just look at this beautiful Rigatoni pasta!
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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.
- 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
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’m using the rigatoni plate, one of six that comes with the pasta press. It’s very hard to find gluten free rigatoni, so this is going to be 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 mezzi rigatoni or full size. Spread the rigatoni out on the floured tray in a single layer.
See how the rigatoni have held their shape, with nice defined ridges?
*Remember to follow food safety guidelines, fresh egg pasta 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!
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.