Spaghetti Rigati with Chicken and Tomato Sauce
A simple homemade spaghetti rigati served with a savory chicken and tomato sauce.
Equipment
- stand mixer with dough hook or bowl and paddle
- Cutting Board
- bowl (to cover dough)
- pasta machine
- Large Pot
- Skillet
Ingredients
- 3 large eggs
- 2 cups unbleached all-purpose flour
- salt to taste
- water as needed for dough
- chicken amount as desired, cook until done
- tomato sauce sauce of tomatoes
Instructions
- In the bowl of a stand mixer fitted with the dough hook (or large bowl), combine 3 large eggs, 2 cups unbleached all-purpose flour, and a pinch of salt.
- Mix slowly, adding water a little at a time until the dough comes together but is not sticky; if dough is too wet add a bit more flour.
- Remove the dough, place it on a lightly floured cutting board, cover with a bowl, and let rest for 10 minutes.
- Feed the rested dough through a pasta machine following the manufacturer's directions, rolling to progressively thinner settings until you reach a setting suitable for long pasta (about setting 6 on a KitchenAid roller).
- Prepare a large pot of salted boiling water and cook the spaghetti rigati until al dente according to thickness, then drain.
- Meanwhile, in a skillet cook the chicken in the tomato sauce over medium heat until the chicken is fully cooked and the sauce is heated through.
- Toss the cooked pasta with the chicken and tomato sauce and serve immediately.
Notes
- Resting the dough makes it easier to roll.
- Adjust water and flour to achieve a smooth, non-sticky dough.
- Use setting 6 on a KitchenAid for a typical pasta thickness.
- Cook chicken thoroughly before serving.