Homemade Rigatoni Recipe
Australian Winter Black Truffle
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Ingredients
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Pasta Dough
Method
Making the Rigatoni
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs using a fork until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll Out the Dough
After resting, divide the dough into four pieces. Roll each piece through a pasta machine or using a rolling pin until thin (about 1/8 inch thick).
- 4
Cut into Rigatoni
Using a knife or pasta cutter, cut the rolled dough into strips approximately 1 inch wide. Wrap the strips around a wooden dowel or rigatoni cutter to create the tube shape.
- 5
Cook the Rigatoni
Bring a large pot of salted water to a boil. Cook the rigatoni for about 3-4 minutes or until al dente. Drain and set aside.
- 6
Serve with Truffle
Drizzle the cooked rigatoni with a bit of olive oil, and shave fresh Australian winter black truffle over the top before serving.
