whole wheat rigatoni

Posted on October 28, 2012

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With the impending doom of Sandy on her way, I’m unsure if I really should’ve taken the time to go to the grocery store before it became a mess – I don’t usually prepare for storms like the news would have you believe most of us do, but I don’t like to have my weekly shopping slowed by the mob mentality of storm preparations. This year we are much closer to the water, and I’m sure that this will mean a more severe seasonal change, but I don’t know if the eye will actually hit Boston, or if we’ll just get wind and rain which has already started to appear as of late this morning.

Instead of having or going anywhere to get all of the ingredients I need for the other items I want to make, I will share with you the whole wheat rigatoni I made the other night.


I bought a lot of whole wheat flour the other day when it was on sale. I thought I would make some bread out of it, but since I recently delved into some data behind how long flour really stays good for, I psyched myself out and decided that the flour would need to be used up as soon as possible. I thought I was using the whole wheat recipe that came with my pasta extruder, but… given how much I actually ended up making, I’m not sure I stuck to the exact recipe.

Whole Wheat Rigatoni
yields about 4 lbs of easily frozen pasta
adapted (accidently) from Kitchenaid Pasta Press Instruction Manual

208 mL eggs (about 4 large, if less, add water til you reach 208mL)
2 tablespoons water 
830 mL whole wheat flour (3 – 1/2 cups)
2 mL salt (1/2 tsp)

*please note that I am almost totally sure that I should no longer watch Law and Order SVU while measuring things – I looked at the bowl at the end and it looked more like FIVE cups of flour… I added a bunch of olive oil until it was somewhat clumpy and held a small ball together*

In mixer bowl with flat beater, mix eggs, flour water and salt for about 30 seconds on lowest speed. Change to dough hook, knead for 2 minutes – take out of mixer bowl and knead by hand on a lightly floured surface for about 2 more minutes.

Form walnut sized pieces of dough and feed into extruder – cut to size, separate and dry, or bag in 1 lb bunches – double wrapping once in plastic wrap, then in freezer ziploc style plastic bags.

This was deemed the best pasta I’ve made so far, which I was thrilled to hear. I have three more bags (roughly 1 lb each) in the freezer right next to my sauces and meatballs. Easy weeknight dinners, here I come!

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