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Handmade Rigatoni & Paccheri (Without an Extruder!) Recipe

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4.4 from 14 reviews

This recipe guides you through making handmade semolina pasta dough to create authentic rigatoni and paccheri without an extruder. Using simple techniques and tools like a dowel and gnocchi board, you can craft these beautifully ridged pasta shapes by hand, ideal for pairing with robust sauces. The pasta dough is rested, rolled, cut, shaped, and then boiled to al dente before finishing in the sauce.

  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings

Ingredients

Dry Ingredients

  • 1 ¼ Cups semolina flour (plus more for preventing sticking, as needed)
  • 1 ¼ Cups all-purpose flour
  • Fine kosher salt (as needed, for seasoning during boil)

Wet Ingredients

  • 1 large whole egg (room temperature)
  • 5 large egg yolks (room temperature)
  • Water (as needed, about 2+ Tablespoons)

Instructions

  1. Prepare the flour mixture: In a medium bowl, whisk together semolina and all-purpose flour. Transfer this flour blend to a clean work surface, shaping it into a mound with a well in the center.
  2. Add eggs and water: Place the whole egg, egg yolks, and 1 tablespoon of water into the well of flour. Begin mixing with a fork to combine eggs and water smoothly.
  3. Incorporate flour gradually: Slowly draw flour from the edges of the well into the egg mixture with the fork until a paste forms.
  4. Switch to bench scraper: Once mostly combined, use a bench scraper to fold and chop the dough, incorporating all flour evenly, adding more water if the dough is too dry.
  5. Knead the dough: Use your hands to continue kneading, pulling all scraps and flour together into a firm, slightly tacky dough that does not stick to hands or surface.
  6. Rest the dough: Shape into a ball, cover with a damp towel or plastic wrap, and let rest for at least 30 minutes or refrigerate overnight.
  7. Sheet and cut for rigatoni: Divide dough into quarters and roll one quarter out to 1.8 mm thickness. Cut into 2x2 inch squares.
  8. Shape rigatoni: Place a square over a gnocchi board, wrap around a 3/8 inch dowel, seal the edge, and roll the tube away to create ridges.
  9. Sheet and cut for paccheri: Roll dough to 1.5 mm thickness, cut into 1.5 x 4 inch rectangles.
  10. Shape paccheri: Wrap each rectangle around a mini rolling pin or 1 inch dowel, seal the edges by applying pressure and rolling slightly to smooth.
  11. Dry the pasta: Stand rigatoni or paccheri upright on semolina-dusted trays to dry uncovered or refrigerate for up to 2-3 days.
  12. Cook the pasta: Boil a large pot of salted water, add pasta in batches, cooking 5-10 minutes until just underdone.
  13. Finish in sauce: Transfer pasta with a spider utensil into your heated sauce with a splash of pasta water, cooking 1-3 minutes while stirring to perfect the texture and flavor.

Notes

  • Using room temperature eggs gives better dough consistency.
  • Resting dough improves elasticity and rolling ease.
  • Adjust water quantity slightly based on humidity and flour absorption.
  • If dough is sticky, dust hands and surface lightly with semolina flour.
  • Rigatoni ridges help sauces cling better.
  • Drying pasta overnight intensifies texture but cooking time will be longer.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipesvibe.com/handmade-rigatoni-and-paccheri-without-an-extruder-recipe/