RIGATONI - FRESH WITH SAUSAGE RAGU

By akselden

Ingredients

• 1 1/2 C. all purpose flour
• 2 C. cake flour
• 1 tsp. salt plus more for cooking
• 1 T. olive oil
• 4 eggs
• 2 T. water
• 1 jar Sausage Ragu (Williams Sonoma)
• Shaved Parmigiano-Reggiano cheese for garnish

Preparation

Step 1

1. In bowl of electric mixer fitted with flat beater, beat together both flours, 1 tsp. salt and oil on low speed until just combined, about 30 seconds. In measuring cup, whisk together eggs and water. With mixer on low speed, slowly drizzle in egg mixture, beat until flour has been absorbed, about 2 minutes. Transfer dough to work surface and shape into 2 balls. Wrap separately with plastic wrap; flatten each into a disk.

2. Fit pasta press with rigatoni plate; attach to mixer. Tear off small piece of dough (keep remaining dough wrapped) extrude and cut dough into 1 1/2" long rigatoni shapes. Transfer to lightly floured baking sheet. Repeat with remaining dough.

3. In large saucepan over medium heat, warm sausage ragu until hot, about 10 minutes. Cover and set aside.

4. Meanwhile, bring large pot filled halfway with water to a boil over high heat; salt water. Cook pasta, stirring occasionally until al dente, about 4 minutes. Drain in colander. Transfer pasta to large serving bowl. Pour sauce on top and toss well to coat. Garnish with cheese and serve immediately.