Rigatoni with Spicy Tomato SauceKitchenAid
2 cups cake flour
1/2 cup whole wheat flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
4 large egg yolks
3 tablespoons extra-virgin olive oil
1/2 cup water
2 tablespoons extra-virgin olive oil
1 onions (small, chopped fine)
4 garlic cloves (minced)
14 ounces baby spinach leaves
1 3/4 cups ricotta cheese
1 large eggs (beaten)
1 1/2 cups chicken (shredded)
2/3 cup sun-dried tomatoes (chopped)
3 1/2 cups grated parmesan cheese (divided)
16 fresh pasta (by 4, rectangles)
3 tablespoons unsalted butter
1 garlic cloves (minced)
3 tablespoons all-purpose flour
4 cups whole milk
1/2 teaspoon salt
1/2 teaspoon ground pepper (fresh)
1/8 teaspoon crushed red pepper flakes
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1Cook Pasta in salted water.
2Saute garlic with evoo and tomato paste.
3Add chili flakes, white wine and canned tomatoes.
4Add cooked pasta to the pan with 4 oz pasta water and cook for one minute.
5Finish with basil and parmigiano.
6Place eggs, water, flour and salt in mixer bowl. Attache bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
7Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes.
8Remove dough from bowl and hand knead for 1 to 2 minutes. Let rest for 20 minutes.
9Divide dough into 4 pieces before processing with Pasta Attachment.