Tired of the same old dinner routine? Craving a comforting, flavorful meal that's also surprisingly simple to make? Then look no further! This homemade rigatoni pasta recipe is your answer. Forget expensive takeout or bland boxed pasta – we’re diving into the world of fresh, homemade pasta that's both delicious and satisfying. Get ready to impress your family and friends with this easy recipe, perfect for a quick weeknight dinner or a special occasion.
Ingredients:
This recipe makes approximately 4 servings of delicious homemade rigatoni.
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For the Pasta:
- 3 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- Pinch of black pepper
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For the Sauce (a simple tomato basil sauce):
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup fresh basil leaves, chopped (for garnish)
Instructions:
Making the Pasta Dough:
- Combine dry ingredients: In a large bowl, whisk together the flour, salt, and pepper.
- Create a well: Make a well in the center of the flour mixture.
- Add wet ingredients: Crack the eggs into the well and add the olive oil.
- Mix the dough: Using a fork, gradually incorporate the flour into the eggs, starting from the inside of the well. Once it starts to come together, use your hands to knead the dough until it forms a smooth, elastic ball. If the dough is too dry, add a teaspoon of water at a time. If it's too sticky, add a tablespoon of flour.
- Rest the dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll.
Shaping the Rigatoni:
- Roll out the dough: Divide the dough into four equal pieces. On a lightly floured surface, roll out each piece using a pasta machine (or rolling pin) to your desired thickness. Start with a thicker setting and gradually decrease the thickness.
- Cut the pasta: Using a sharp knife or a pasta cutter, cut the rolled-out dough into strips about 1 inch wide.
- Create the ridges: To create the characteristic ridges of rigatoni, use a ridged roller attachment on your pasta machine or, if you don’t have one, use the back of a fork to gently press ridges into the pasta strips.
- Cut the tubes: Cut the strips into 3-4 inch lengths. Gently roll each strip into a tube to create the rigatoni shape.
Making the Sauce & Cooking the Pasta:
- Prepare the sauce: Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds). Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer and cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2-3 minutes, or until al dente. Taste test to ensure it's cooked through but still has a slight bite.
- Combine and serve: Drain the pasta and add it to the tomato sauce. Toss gently to coat. Garnish with fresh basil leaves and serve immediately.
Tips & Variations:
- For a richer pasta dough: Use semolina flour instead of all-purpose flour, or a mix of both.
- Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.
- Meat lovers' delight: Brown some ground meat (beef, pork, or Italian sausage) before adding the garlic to the sauce.
- Vegetarian option: Add sauteed vegetables like mushrooms, zucchini, or bell peppers to the sauce.
- Cheese please: Top with grated Parmesan cheese before serving.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 10-12g Carbohydrates: 60-70g Fat: 10-15g
This homemade rigatoni pasta recipe is a fantastic addition to your repertoire of easy recipes and healthy meals. It's a delicious dish that’s sure to become a family favorite, proving that homemade cooking doesn't have to be complicated to be incredibly rewarding. Enjoy!