Last weekend I made a batch of rigatoni. The dough was initially mixed up in the Kitchenaid, then kneaded with the dough hook for a few minutes. I attached the extruder, put in walnut-sized pieces of dough and let the machine do the rest. It took me about half an hour to make this batch of rigatoni, easily done while watching a preseason football game that my team was losing (regular season please get here soon!)
Using fresh ingredients, some bacon, cream and basil, I made a very simple pasta sauce and tossed the cooked rigatoni in it. Like most freshly-made foods, fresh pasta is so much superior to the boxed pasta. It's worth the extra effort!
|A little kneading action!|
|The extruder attaches to the mixer. Small balls of pasta dough are put in top and the machine does the rest!|
|The pasta is cut to the desired length with the wire attachment.|
|Fresh pasta ready to be cooked! Yum!|