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Suggestions for best blend of flour for homemade rigatoni? Have found that semolina and/or semolina with a bit of durum leaves the pasta too rubbery. Need I only use 00? Standard recipe is 100 grams of flour/one whole egg.

asked by swshipman almost 7 years ago
1 answer 1395 views
79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added almost 7 years ago

Provided you have a tool to extrude the pasta (for rigatoni) I simply use 2 cups all purpose flour with two whole eggs, gradually stirred into a well. Depending on the humidity your well will absorb just as about as much flour as it "wants". Be sure to have a little extra bench flour for your hands as you work the dough. After you've scraped and kneaded it with sufficient tenderness, form it into a ball, wrap it in cling wrap and allow it to rest for 30 minutes. After that it will be your love slave.
Speaking of which, I see that KitchenAid has now added an attachment to extrude shapes like rigatoni and buccatini. Oh, my!

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