|Emily Making Rigatoni with Our New Pasta Machine!|
|Ready for Sauce!|
This is supposed to make 6 servings, but I tripled it for my family and ended up with leftovers.
I could have doubled it and we’d have been fine.
1 lb. (16 oz) of flour
Put flour in bowl and make a well.
Add eggs to well and with a fork mix and stir as much as possible.
Using hands mix and knead dough until smooth and pliable. Dough should NOT be sticky. If it is too dry add a bit of water. If it’s too wet add more flour. Again, you don’t want it sticky or it will be a pain to work with (especially if you are using a pasta machine.) I’d gotten this one at Williams & Sonoma today with a gift certificate I’d gotten awhile back. It was down to $20 from $80 and makes
Rigatoni, 2 sizes of macaroni, Fusilli, and Bucatini (hollow spaghetti type pasta!)
It worked great. I have a normal pasta maker I use mainly for making fondant bows for wedding cakes, that we also use for fettucinni and making pasta for ravioli or lasagna.