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Smoky & Spicy Pumpkin Rigatoni

This recipe serves 2-4.

For the dough...

125 grams 00 or all-purpose flour

125 grams red fife flour*

50 grams semola flour

170 grams egg (about 3 whole eggs and 1 egg yolk)

*You can omit and use the same weight in '00' flour.

Using the well method, gradually incorporate the flour into the eggs. Knead vigorously until the dough is very smooth and firm, about 10 minutes. Wrap tightly in plastic and allow the dough to rest at room temperature for 30 minutes.

For the pasta…

  1. Roll a portion of the dough into a semi-thin sheet (setting 5 or 6 on the Marcato Atlas 150).

  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 dough is sticking to the board or dowel, allow it to air dry briefly, about 1 minute.

  5. Repeat the process with the remaining dough. This pasta benefits from drying out for a couple of hours and/or freezing on a flat tray to hold its shape.

For the sauce…

2 tablespoons butter, divided

3 garlic cloves, minced

1 cup pumpkin puree

1 cup stock (I used vegetable)

½ teaspoon smoked paprika

¼ teaspoon chipotle or cayenne pepper

¼ teaspoon chili powder

A dash of freshly grated nutmeg

¼ cup finely grated Parmigiano-Reggiano

⅓ cup heavy cream

A handful of sage leaves, for garnish

Heat 1 tablespoon of butter over medium-high in a small sauce pan. Once frothing, add the sage leaves and fry until crisp, about 30 seconds. Remove from the pan and set aside.

In a large sauté pan over medium heat, cook the garlic in the remaining tablespoon of butter until fragrant, about 1 minute. Then add the pumpkin puree and stock, scraping up any garlic from the bottom of the pan. Follow with the spices and a pinch of salt and stir to combine. Simmer the sauce until slightly reduced and thickened, about 5-10 minutes.

Bring a large pot of water to a boil. Salt it well, then add the rigatoni. While the pasta cooks, reduce the sauce’s heat to medium-low and the cheese and cream. Stir to combine and simmer briefly to thicken again. Season to taste with salt and adjust additional spices as desired. Transfer the pasta directly to the sauce and toss to coat. Serve immediately, topped with the fried sage and more parmesan. Enjoy!

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I just finished making this dough - it was the most challenging dough I've worked with. My measurements were correct, I used 00 instead of red fife (250g total), semolina (50g) instead of semola, and 168g of egg. Initially, the dough wouldn't come together; it was dry and shaggy. I cracked another egg and added a bit of white at a time to add moisture. It became very tough to knead at this point. I worked it for a while, but couldn't achieve a smooth texture. Eventually added a bit of water. I got closer, but in the end it still seemed dry and heavy. Any ideas what could be the problem?

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15 oct 2021
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Hi Danielle! There are a lot of variables that could go into this. First, I would use a few more grams of egg to start (171g, I know that's tiny, but sometimes it helps). But if you made this in a cold/dry environment, that will result in a drier dough. I usually add water with my hands in small increments until the it comes together. The finished dough should be heavy and dense, but still pliable -- and definitely not sticky. I hope you'll give it another try!

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