Rigatoni Pasta recipe (How to Make Rigatoni Pasta)

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Rigatoni Pasta is a large tube-shaped traditional Homemade Pasta. The ridges of this generously-proportioned pasta grip sauce and Parmesan cheese, and the wide diameter is big enough to lock the sauce inside too! Rigatoni has the necessary heft to stand up in baked pasta dishes, and it won’t get lost in a thick and chunky ragu. Learn how much fun it is to make your own rigatoni with my easy instructions, and enjoy homemade Italian goodness in no time.

This Rigatoni Recipe is made from my master 2-Ingredient Homemade Pasta Dough. I can’t wait to share other variations with you, such as Farfalle Pasta and Penne Pasta Recipe.

Table of Contents

• What is Rigatoni Pasta?
• Tools You Need to Make Rigatoni Pasta
• Key Ingredients and Why
• How to Make Rigatoni Pasta
• Can I Make Rigatoni Pasta in Advance?
• How to Dry Fresh Pasta Correctly at Home
• How to Store Rigatoni Pasta
• FAQs
• Gemma’s Pro Chef Tips
• More Pasta Recipes

What is Rigatoni Pasta?

• Rigatoni is a ridged, tubular pasta that’s typically 2 inches long and has squared-off ends.
• The name rigatoni comes from the Italian word rigate, which means ridged. It’s a typical pasta in Rome and central and southern Italy.
• Rigatoni dough was traditionally extruded—pressed through a bronze die—but I’ll show you how to shape it easily by hand.

Tools You Need to Make Rigatoni Pasta

• Food processor or mixing bowl
• Measuring cups and measuring spoons
• Pasta maker (optional)
• Gnocchi board
• Wooden dowel (1/2-inch)
• Baking tray

Key Ingredients and Why

• All-purpose flour
  • All-purpose flour has around 11.5% protein content, which is the perfect amount for giving the pasta elasticity to hold its shape during cooking.
  • The amount of gluten gives the pasta a perfectly firm and slightly chewy texture.

How to Make Rigatoni Pasta

• Make the dough from my 2-Ingredient Homemade Pasta Dough.
• To shape the pasta:
  • Divide the dough into quarters and work with one section at a time. Cover the rest of the dough so it doesn’t dry out.
  • Working with one section at a time, pass through a pasta maker to #5. Do this twice. If you don’t have a pasta maker, roll out the dough as thin as you can.
  • Cut the dough into 2-inch squares. Cover the remaining squares with a dish towel.

• • Place a piece of dough on the gnocchi board in a square orientation. Place the dowel on the square of dough, form the dough around the dowel, and roll and press on the gnocchi board to make ridges.
  • While the dough is around the dowel, press the ends together to make a seam.
  • Slip the rigatoni off the dowel, and place on a semolina-dusted baking tray.
• Air-dry the pasta completely for 12-24 hours, to ensure the pasta keeps its shape while cooking.
• Cook your pasta in salt water (for flavor and to prevent it from sticking) in a large pot for 6 to 10 minutes. Drain and serve.

Can I Make Rigatoni Pasta in Advance?

After you air-dry the rigatoni completely, store at room temperature in an airtight container for eight weeks.

How to Dry Fresh Pasta Correctly at Home

• Dry homemade pasta correctly and thoroughly before storing it away. This is a very important step: if not done correctly the stored pasta will go moldy.
• Because it will be held at room temperature and not in the fridge, removing all the moisture is critical to ensuring the safety and longevity of your pasta.
• Start by tossing the rigatoni with a small amount of semolina to keep the dough from sticking.
• Next, lay the pasta in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
• This can take anywhere from 12 to 24 hours or longer, depending on the temperature and humidity of your kitchen.
• In hot countries, this step can be faster by putting the pasta in the sun, which is what I do.

How to Store Rigatoni Pasta

• Store leftover cooked rigatoni in the refrigerator for up to three days. Drizzle a little olive oil on the pasta to keep it from sticking.
• Or dry the dough in a single layer on the baking tray for several hours before transferring to an airtight container to be stored at room temperature for up to 8 weeks.
• Alternatively, freeze raw Homemade Pasta for up to eight weeks.

FAQs

• Can I make this pasta without a pasta maker?

Roll the pasta sheets by hand if you don’t have a pasta maker but be sure to roll the dough as thin as you possibly can.

• Can I cook the pasta without drying it first?

You must dry pasta so it keeps its shape while cooking. Additionally, it might be sticky if you try to boil it without drying it first.

• Can I use my food dehydrator to dry my rigatoni?

  Homemade rigatoni pasta is generally air-dried, however, you should be able to dry pasta in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

• How will I know if my rigatoni is properly cooked?

Cook the pasta until plump and expanded, and the center no longer looks chalky or raw.

• What are some famous rigatoni pasta dishes?

  • Baked Rigatoni: Make this satisfying casserole dish with marinara sauce, heavy cream, spinach, mozzarella, and fresh basil leaves.
  • Rigatoni with Creamy Mushroom Sauce: An elegant dish featuring the mushrooms of your choice cooked with garlic, cream, and Parmesan cheese.
  • Rigatoni with Sausage and Peppers: You’ll adore this hearty combination of sweet or spicy Italian sausage, onion, garlic, and red pepper flakes.
  • Rigatoni with Four Cheese Sauce: Rigatoni with Parmesan, mozzarella, fontina, and Gorgonzola is a decadently delicious preparation.
  • Rigatoni Pasta alla Norma: This much-loved Sicilian preparation boasts fried eggplant, savory ricotta salata, and tomato sauce.
  • Rigatoni al Ragu di Carne: On a chilly day, hearty rigatoni with tomato sauce slow-cooked with pork shoulder and onion, garlic, and carrots is perfection.
  • Rigatoni alla Carbonara: Mix rigatoni with the classic carbonara blend of eggs, Pecorino Romano, and salty pancetta for a real crowd-pleaser.
  • Rigatoni with White Bolognese: Tired of tomatoes? Top rigatoni with this rich mix of porcini mushrooms, ground beef, Italian sausage, wine, and cream.
  • Rigatoni alla Gricia: Popular since ancient Roman times. This simple recipe contains rigatoni, guanciale (or pancetta), Pecorino Romano, and black pepper.

Gemma’s Pro Chef Tips

• Make the dough from my 2-Ingredient Homemade Pasta Dough.
• This dough dries out quite easily so be sure to store the dough in an airtight container (or in plastic wrap) when you are not working with it.
• Shape the pasta on an un-floured gnocchi board. If shaping becomes difficult, try a very small touch of flour.
• Dry the pasta completely before cooking for it to retain its shape.
• Even if thoroughly dried, this pasta must be stored in the refrigerator and cooked within two days.
• Store-bought fresh pasta often cooks in a few minutes but this heartier handmade version can take longer. Be sure to cook thoroughly!
• Pair this pasta with Roasted Garlic and Herb Compound Butter, Blue Cheese Compound Butter, or Sun-Dried Tomato Compound Butter, you’ll be grand!

More Pasta Recipes

• Cavatelli Pasta Recipe
• The Best Lasagna Recipe (100% From Scratch!)
• Orecchiette Pasta Recipe
• 3-Ingredient Gluten-Free Pasta
• 3-Ingredient Homemade Whole Wheat Pasta

Try These Recipes!

Almond Flour Banana Bread Recipe

No-Knead Focaccia with Roasted Garlic and Rosemary

How to Make Chocolate Pastry

Traditional Italian Easter Bread (Pane di Pasqua)