Step 1

On a clean work surface or wooden board, pile the flour mix onto the mound.

Step 2

Make a well into the centre of the mound and crack the eggs into the well.

Step 3

Beat the egg mixture with the fork, slowly folding in the flour from the sides until the egg has all been absorbed by the flour. As the mixture thickens, add 1-2 tablespoons of olive oil and start using your hands or a scraper to incorporate the flour.

Step 4

Knead the dough for around 5 minutes, until it becomes smooth and malleable.

Step 5

Cover with a tea towel or plastic wrap and rest for 30 minutes on your countertop. This allows the gluten to relax and leads to a soft and pliable dough.

Step 6

Set up the extruder attachment with your rigatoni extruder. With your sharp knife, cut off sections of the dough and roll into walnut-sized balls. Feed the dough balls into the top of the extruder, a few at a time until they are all gone. As the pasta dough is forced out of the die of the extruder, cut them into 2-3 centimetre pieces. Lay these out on a lightly floured wooden board.

Step 7

When you’ve finished extruding all of your rigatoni, bring a large pan of water to a boil with a generous sprinkle of salt. Cook your pasta in the water for 2-3 minutes until al-dente.

Step 8

Strain your pasta, reserving a little bit of the pasta water. Serve with a sauce of your choice.