Homemade Bigoli Pasta
How to Make Bigoli Pasta at Home (Using a Pasta Machine)
Servings: 4
Equipment
- A pasta machine with a bigoli attachment I use the Marcato Atlas 150 with the Marcato Bigoli attachment.
Ingredients
- 400 g semolina flour durum wheat
- 200 g water
- 1 g salt about 1/4 teaspoon Diamond Crystal kosher salt; use slightly less if using a finer salt
Instructions
- Prep one batch of semolina pasta dough. Make a mound of flour on your work surface. Use the back of your hand to create a well in the center. Add the salt to the water and stir to dissolve. Pour the water into the well, and slowly mix in the flour until you have a paste, and then go ahead and mix in the rest of the flour. Knead for 8–10 minutes until smooth, then rest covered for 20 minutes.
- Divide the rested dough into 4 equal pieces. Keep the pieces you’re not working with covered so they don’t dry out.
- Working with one piece at a time, roll the dough through your pasta machine starting at the widest setting (setting 1). Roll it through a few times, folding it over itself once or twice to develop some structure. Set the sheet aside to dry slightly on a kitchen towel or a wooden surface dusted with semolina to prevent sticking. Let the dough dry out for about 20 minutes or so. Continue to roll out your remaining portions of dough. You want the outside of the dough to dry a bit so that when you roll it through setting 2, the pasta develops that wonderful craggy texture that will hold onto your sauce.
- Roll your sheets of dough through the machine on setting 2. The surface should look textured — that’s exactly what you want. Then, with your bigoli attachment on the machine, roll each sheet through to shape the pasta. Dust with semolina to keep the strands from sticking, and let them dry on a towel-lined sheet tray or a sheet pan dusted with semolina.
- Bring a large pot of water to a boil and season generously with salt. Cook the bigoli for about 3–5 minutes, checking for doneness as the cooking time will vary. You want them cooked through but with a firm, chewy bite. They’ll finish cooking in your sauce, so pull them just before fully done.
- If you’re not planning on eating your bigoli the day you make them, I recommend freezing. Wrap the pasta into small nests and freeze on a sheet tray. Once solid, transfer to a plastic bag or airtight container and keep frozen until ready to use. Cook straight from frozen, adding an extra minute or two to the cooking time.
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