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Rigatoni pasta is drying on a wooden board. It's in ridged, tubular shape and about 2 inches long with squared-off ends. It got the yellow color from semolina flour. A gnocchi board is on the left and a pasta cutter is on the right.
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Rigatoni Pasta recipe (How to Make Rigatoni Pasta)
Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
 

Discover exquisite Rigatoni Pasta with this easy recipe. From creamy Carbonara to zesty tomato sauce, enjoy authentic Italian dishes at home.

Servings: 4 servings
Author: Gemma Stafford
Ingredients
Instructions

  1. Divide your 2 ingredient Homemade Pasta dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.

  2. Working with one piece at a time, pass through a pasta maker to #5. Pass the dough twice through this setting.
  3. Cut the dough into 2-inch (5 cm) squares and keep the squares covered with a tea towel while you work with one square at a time.
  4. Place the dough on a gnocchi board in a square orientation. Using a ½ inch (1½ cm) thick dowel, roll the dough around the dowel and press into the board so that they make lengthwise ridges.
  5. Press a bit more firmly at the seam to seal it, slip the tube off the dowel and place on a baking tray dusted with semolina to dry while you shape the remaining dough.
  6. Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
  7. When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.