Fresh Rigatoni with Sausage Ragu

In the bowl of an electric mixer fitted with the flat beater, beat together the all-purpose flour, cake flour, the 1 tsp. salt and the olive oil on low speed until just combined, about 30 seconds.

In a measuring cup, whisk together the eggs and water. With the mixer on low speed, slowly drizzle in the egg mixture and beat until the flour has been absorbed, about 2 minutes. Transfer the dough to a work surface and shape into 2 balls. Wrap separately with plastic wrap and flatten each into a disk.

Fit a pasta press with the rigatoni plate and attach to the electric mixer according to the manufacturer’s instructions. Tear off a small piece of dough (keep the remaining dough wrapped), and extrude and cut the dough into rigatoni shapes, each 1 1/2 inches long. Transfer to a lightly floured baking sheet. Repeat with the remaining dough.

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

Meanwhile, bring a large pot filled halfway with water to a boil over high heat. Salt the water, add the pasta and cook, stirring occasionally, until al dente, about 4 minutes. Drain the pasta in a colander.

Transfer the pasta to a large serving bowl. Pour the sauce on top and toss well to coat. Garnish with cheese and serve immediately. Serves 4.

Williams-Sonoma Kitchen.