Rigatoni Quadri with a lemon sauce and toasted breadcrumbs
Rigatoni Quadri with a lemon sauce and toasted breadcrumbs
by Sfoglia_dreams
9 Comments
Sfoglia_dreams
Dough: 00 flour, whole egg, egg yolks, and salt.
Tube shaped pasta, part of the pasta corta family is my favorite type of pasta to make. So when I first seen Rigatoni Quadri a couple of years ago, I had to put it on my bucket list. It’s an extruded shape originally, but I wanted to make it handmade. Im pretty happy with my first try, but I have a couple of things that I want change to make them better. 1.) Cut bigger squares, a lot of the squares that I cut, had to be regular rigatoni because the ends were too short to make the square wrap around the dowel. 2.) Roll the dough a little bit thicker, mine was 1 1/2mm, thinking 2 maybe even 3 mm. Only a quarter of them held their shape after cooking and I even let them dry for 20 minutes, which usually works for me when I make other pasta corta shapes. Going to keep practicing this one, it’s a great shape to make!
Floschi123456
This is what I am here for! Handmade, simple, no chicken, no garlic bread, no heavy cream. 10/10.
Vicious_Circle-14
Nice! Looks really good.
rkatapt
I am sure they are delicious but that first picture I thought they were 3D printed.
sharipep
🤤
TBoopSquiggShorterly
Butter, lemon juice, and pasta water in the sauce? Anything else? Looks great.
9 Comments
Dough: 00 flour, whole egg, egg yolks, and salt.
Tube shaped pasta, part of the pasta corta family is my favorite type of pasta to make. So when I first seen Rigatoni Quadri a couple of years ago, I had to put it on my bucket list. It’s an extruded shape originally, but I wanted to make it handmade. Im pretty happy with my first try, but I have a couple of things that I want change to make them better. 1.) Cut bigger squares, a lot of the squares that I cut, had to be regular rigatoni because the ends were too short to make the square wrap around the dowel. 2.) Roll the dough a little bit thicker, mine was 1 1/2mm, thinking 2 maybe even 3 mm. Only a quarter of them held their shape after cooking and I even let them dry for 20 minutes, which usually works for me when I make other pasta corta shapes. Going to keep practicing this one, it’s a great shape to make!
This is what I am here for! Handmade, simple, no chicken, no garlic bread, no heavy cream. 10/10.
Nice! Looks really good.
I am sure they are delicious but that first picture I thought they were 3D printed.
🤤
Butter, lemon juice, and pasta water in the sauce? Anything else? Looks great.
This looks gorgeous! Great job!
Oooh, yeah! I like this a lot!
Delicious delicious art.