🔕 🔔
Loading…

My Basket ()

All questions

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 about 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

1 answer 1488 views
Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

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

added about 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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.