5 from 1 vote

Rigatoni di grano duro con prosciutto cotto, stracchino e nocciole

Course Primo
Cuisine Italiana
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Giulia


Ingredients to make rigatoni

  • 150 g of durum wheat flour
  • 150 g of durum wheat semolina
  • 20 ml of extra virgin olive oil
  • 120 ml of water
  • Salt

Ingredients to make the sauce

  • 200 g cooked ham
  • A bunch of sage leaves
  • Extra virgin olive oil
  • 50 g hazelnuts, chopped
  • 100 g of stracchino


  • Pour the flour into the bowl of the Moulinex Masterchef Gourmet, add the extra virgin olive oil and a pinch of salt. Use the stand mixer with the hook to make fresh pasta and pour the water gradually. Knead for about 5 minutes until you have large crumbs of dough. Cover the dough with plastic wrap and let it rest for an hour.
  • After this time use the kit to make fresh pasta and choose the rigatoni shape.
  • Gradually add the crumbs of dough into the funnel and cut the rigatoni to a length of about 5 cm with a clean and precise cut. Dust with semolina flour to prevent them from sticking, place them well apart on a cutting board and let them dry for an hour.
  • Make the sauce for the rigatoni. Mince the ham and cook it on medium flame for a few minutes with some of olive oil, the finely chopped sage leaves and the hazelnuts.
  • Cook the pasta in boiling salted water for a few minutes, drain it al dente and pour it in the pan. Add the stracchino, stir to mix and serve immediately.
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