The necessary products
- 250g soft-wheat “00” flour
- 250g durum wheat flour (semolina)
- 5 whole eggs and water up to a total of 250g
Pour the flour into a bowl, then the eggs and water in the middle.
Stir to mix all the ingredients.
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Preparing rigatoni with Regina
Choose the rigatoni extruder and attach it correctly to the machine.
Insert a small piece of dough into the Regina hopper and turn the crank. After a few moments the pasta will come out of the extruder. Cut the rigatoni into lengths of about 4 cm. Repeat this step, adding the dough in small pieces. Lay the freshly cut pasta on a cloth or tray and dust it with flour using Dispenser.