250 grams Tipo 00 Flour
250 grams Durum Wheat/Semolina
250 ml of Water
Equipment: Mixer & Pasta Extruder Machine
Place flour, semolina, and water in a mixer bowl (attach w/dough hook), stir for a few seconds.
Turn the speed to 2 and knead for about 3 to 4 minutes, until a dough ball is formed.
Remove the dough and knead by hand for about 1 1/2 to 2 minutes. Wrap the dough with plastic wrap and let it rest for 30 minutes.
Cut the dough into smaller pieces before processing with pasta extruder. Flour one piece of dough and feed into the opening at the top of the extruder, at the same time, crank the handle. You will see a long, tubular paste emerge. Cut the pasta with a sharp knife and dust the pasta with a little flour. Continue with the rest of the dough. You can cook the rigatoni right away, or let it dry for up to 24 hours.
Makes 500 grams of fresh Rigatoni