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Pasta Dough (tube pasta alternative 1)

The fresh pasta recipe you use is key when it comes to extruding. This version calls for a mixture of all-purpose and cake flours. The Test Kitchen cook behind the recipe, explains that the combination mimics traditional 00 flour used in Italy. “When I tried using straight-up all-purpose flour, the extruded pasta had a very gummy, tough texture that was undesirable,” she says.


Pasta Dough (tube pasta alternative 1)
source Williams Sonoma
categories pasta, italian
yield Serves 4
prep time 15 mins
total time 25 mins

INGREDIENTS
  • 1 1/3 cup all-purpose flour
  • 2 cup cake flour
  • 1 tsp. kosher salt, plus more for cooking
  • 1 Tbs. olive oil
  • 4 eggs
  • 2 Tbs. water

    • INSTRUCTIONS
  • 1. In the bowl of an electric mixer fitted with the flat beater, beat together the all-purpose flour, cake flour, the 1 tsp. salt and the olive oil on low speed until just combined, about 30 seconds.
  • 2. In a measuring cup, whisk together the eggs and water. With the mixer on low speed, slowly drizzle in the egg mixture and beat until the flour has been absorbed, about 2 minutes. Transfer the dough to a work surface and shape into 2 balls. Wrap separately with plastic wrap and flatten each into a disk.
  • 3. Fit a pasta press with the rigatoni plate and attach to the electric mixer according to the manufacturer's instructions. Tear off a small piece of dough (keep the remaining dough wrapped), and extrude and cut the dough into rigatoni shapes, each 1 ½ inches long. Transfer to a lightly floured baking sheet. Repeat with the remaining dough.
  • 4. Bring a large pot filled halfway with water to a boil over high heat. Salt the water, add the pasta and cook, stirring occasionally, until al dente, about 4 minutes. Drain the pasta in a colander.
  • 5. Transfer the pasta to a large serving bowl. Pour sauce on top and toss well to coat. Garnish with cheese and serve immediately.

    • NOTES

    NUTRITION