Hand Cut Rigatoni Recipe
Make Hand Cut Rigatoni Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta dough
Assembly & finishing
Method
Pasta dough
- 1
Make the flour well
On a clean work surface mound the all-purpose and semolina flours together and make a large well in the center (or combine in a large bowl). Sprinkle the fine sea salt over the flour.
- 2
- 3
Knead the dough
When the mixture becomes too stiff to mix with the fork, use your hands to bring it together. Knead the dough for 8–10 minutes until smooth, elastic, and slightly tacky. If dough feels dry, add water 1 teaspoon at a time; if too sticky, dust lightly with flour.
- 4
Rest the dough
Shape the dough into a ball, wrap tightly in plastic wrap (or place in a covered bowl), and let rest at room temperature for 30–45 minutes. Resting relaxes gluten and makes rolling easier.
Shaping Hand-cut Rigatoni
- 5
Roll thin sheets
After resting, divide the dough into 4 equal pieces. Keep pieces you are not working with covered. Using a rolling pin (or pasta machine if desired), roll one piece on a lightly floured surface to a thin sheet about 1.5–2 mm thick (roughly 1/16"–1/8"). Dust with semola as needed to prevent sticking.
- 6
Trim and cut strips
Trim the sheet edges to get a neat rectangle. With a sharp knife or bench scraper, cut the sheet into long strips 3/4" to 1" wide (about 2–2.5 cm) — the width determines the diameter of the rigatoni.
- 7
Create ridges and cut pieces
Take a strip and, using the tines of a fork, the tip of a knife, or a ridged gnocchi board, press along the length of the strip to create ridges. Starting at one end, roll the strip around a thin wooden dowel, skewer or the handle of a wooden spoon (about 1/2"–3/4" diameter) to form tubes, pressing the seam lightly to adhere. Slide the formed tube off the rod and set it seam-side down. Using a sharp knife or bench scraper, cut each tube to 1.25"–1.5" (3–4 cm) lengths to make rigatoni pieces. Alternatively, cut first into 3–4 cm lengths, then roll each piece on the board with a rolling motion to create the tube and ridges.
- 8
Dry slightly
Arrange the hand-cut rigatoni on a semola-dusted tray or sheet pan in a single layer, not touching. Dust more semola between layers if stacking. Let them rest 20–30 minutes to dry slightly — this helps them keep shape during cooking.
Cooking & finishing
- 9
Boil water
Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt to the water (it should taste like the sea).
- 10
Cook rigatoni
Add the hand-cut rigatoni to the boiling water and stir gently to prevent sticking. Fresh pasta cooks much faster than dried: cook 2–4 minutes, checking for al dente texture (tender with a slight bite). Thicker pieces may need up to 5 minutes. Reserve 1 cup of pasta cooking water before draining.
- 11
Dress the pasta
Return drained pasta to the pot or a warm sauté pan over low heat. Add 1–2 tablespoons extra virgin olive oil and 1/4–1/2 cup of reserved pasta water to loosen and coat the pasta. Add freshly grated cheese (about 1/2 cup) and toss vigorously for 30–60 seconds so the cheese emulsifies with the starchy water into a glossy sauce. Adjust with more pasta water if needed; season to taste with additional salt.
- 12
