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Hand-Rolled Rigatoni with Smoky Pumpkin Sauce

For the dough…

Combine 125 grams 00 flour, 125 grams red fife flour (option; or use 250 grams 00), and 50 grams semola flour in a medium mixing bowl. Using the well method, gradually incorporate the flours into 3 whole eggs and 1 egg yolk (approx. 170 grams of egg total). Knead vigorously until the dough is smooth, firm, and well-combined, ~10 minutes. Wrap tightly and allow to rest for ~30 minutes.


Time to shape…

  1. Roll a portion of the dough into a semi-thin sheet (setting 5 on my Marcato).

  2. Cut the sheet into rectangles 3 cm x 3.5 cm in size.

  3. Place each rectangle lengthwise in the center of a garganelli board. Wrap the pasta around the wooden dowel from one end to the other, quickly and forcefully, to create the ridged texture on the exterior and seal the tube. Remove from the dowel and transfer to a lightly floured surface.

  4. If the pasta is sticking to the board or dowel, allow to air dry briefly, about 1 minute. Repeat! This pasta benefits from drying out and/or freezing on a flat tray to hold its shape.


For the sauce…

Fry a few sage leaves in 1 tablespoon of butter and set aside. Mince 3 garlic cloves and, in a large saute pan, cook in 1 tablespoon of butter over medium heat until fragrant, ~1 min. Immediately follow with 1 cup pumpkin puree and 1 cup stock of choice (I used vegetable) to the pan, scraping up any garlic from the bottom. Add ½ teaspoon smoked paprika, ¼ teaspoon chipotle or cayenne pepper (or less, per personal preference), ¼ teaspoon chili powder, and a dash of freshly grated nutmeg. Stir to combine and simmer until slightly reduced and thickened, ~5-10 minutes.


Finishing touches…

Cook pasta in well-salted water. While the pasta cooks, reduce the sauce’s heat to medium-low, add ¼ cup finely grated parmigiano reggiano and ⅓ cup heavy cream. Stir to combine and simmer briefly to thicken again. Season to taste with salt and adjust additional spices as desired. Transfer pasta directly to sauce and toss to coat. Serve immediately, topped with fried sage and more parmigiano. Enjoy!


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