Rigatoni di grano duro con prosciutto cotto, stracchino e nocciole
Prep Time 1hour
Cook Time 10minutes
Total Time 1hour10minutes
Ingredients to make rigatoni
150gof durum wheat flour
150gof durum wheat semolina
20mlof extra virgin olive oil
Ingredients to make the sauce
A bunch of sage leaves
Extra virgin olive oil
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.