Rigatoni in the cheese wheel

Ingredients

• 200 g All-Purpose Flour (for pasta dough, sifted)
• 2 pieces Eggs (large, room temperature)
• 1 tsp Fine Sea Salt (for dough and pasta water)
• 2 cups Fresh Basil Leaves (packed, washed and stems removed)
• 1/4 cup Pine Nuts (lightly toasted)
• 2 cloves Garlic (peeled)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1/2 cup Extra Virgin Olive Oil (cold‑pressed)
• 1/2 cup Parmesan Cheese Scraps (freshly grated from cheese wheel)
• 2 tbsp Vodka (high‑proof, for flambé)
• 1/4 tsp Black Pepper (freshly ground)

Instructions

1. Gather Ingredients & Equipment

   Measure all ingredients, wash the basil, toast the pine nuts, and set out all equipment.

   Time: PT5M

2. Make Pasta Dough

   In a mixing bowl combine flour and salt, make a well, crack in the eggs and whisk. Knead by hand for about 10 minutes until the dough is smooth, elastic and no longer sticky.

   Time: PT10M

3. Rest the Dough

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for 15 minutes.

   Time: PT15M

4. Roll & Cut Rigatoni

   Divide the dough into 4 pieces. Using a rolling pin or pasta machine, roll each piece to about 1 mm thickness. Cut into 1‑inch wide strips, then roll each strip around a thin wooden dowel or use a rigatoni cutter to form tubes.

   Time: PT30M

5. Prepare the Pesto

   In a food processor combine basil, toasted pine nuts, garlic, lemon juice, cheese scraps and a pinch of salt. Pulse, then slowly drizzle in olive oil while blending until smooth.

   Time: PT10M

6. Boil Water

   Fill a large pot with 4 L of water, add 1 Tbsp salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

7. Cook Fresh Rigatoni

   Drop the fresh rigatoni into the boiling water and cook for about 2 minutes, or until al dente.

   Time: PT2M

   Temperature: 100°C

8. Reserve Pasta Water & Drain

   Using a colander, drain the pasta and reserve ¼ cup of the hot pasta water for the sauce.

   Time: PT2M

9. Warm the Pesto

   Heat a skillet over medium heat, add the pesto and stir for 3 minutes until fragrant and slightly thinned.

   Time: PT3M

   Temperature: Medium (≈180°C surface)

10. Flambé with Vodka

    Add the vodka to the skillet, then carefully ignite with a long‑handled lighter. Allow the flame to burn off the alcohol (about 30 seconds) until it subsides.

    Time: PT1M

11. Combine Pasta & Sauce

    Add the cooked rigatoni to the skillet, toss to coat, and cook an additional 2 minutes. If the sauce looks dry, add a little reserved pasta water.

    Time: PT2M

    Temperature: Medium (≈180°C)

12. Plate & Serve

    Divide the pasta among plates, drizzle any remaining sauce, and garnish with extra grated cheese and a few fresh basil leaves.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

70 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: 00 Flour, Bread Flour
• Instead of Eggs: egg replacer, silken tofu (¼ cup per egg)
• Instead of Fine Sea Salt: kosher salt
• Instead of Fresh Basil Leaves: baby spinach (different flavor)
• Instead of Pine Nuts: walnuts, almonds
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Lemon Juice: white wine vinegar (1 tsp)
• Instead of Extra Virgin Olive Oil: grapeseed oil
• Instead of Parmesan Cheese Scraps: Pecorino Romano
• Instead of Vodka: dry white wine (for milder flavor)
• Instead of Black Pepper: white pepper

Equipment Needed

• Mixing Bowl
• Fork or Whisk
• Rolling Pin or Pasta Machine
• Knife
• Cutting Board
• Food Processor or Blender
• Large Pot
• Colander
• Skillet
• Tongs
• Long‑Handled Lighter or Torch

Critical Steps — Do Not Skip

• Kneading the pasta dough until smooth (Step 2)
• Rolling and cutting the pasta into uniform rigatoni shape (Step 4)
• Flambéing the vodka safely to melt the cheese (Step 10)

Chef Tips from the Video

• Toast pine nuts just until golden for extra aroma.
• Use a wooden dowel of 1‑inch diameter to achieve authentic rigatoni shape.
• Reserve a bit more pasta water than you think you’ll need; it’s the secret to a glossy sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.

Freezer: Freeze in a freezer‑safe bag for up to 1 month. Thaw overnight in the fridge and reheat.

Room temperature: Do not store at room temperature for more than 2 hours due to dairy.

Make-Ahead Tips

• Pesto can be made 2 days ahead and stored in the fridge; cover the surface with a thin layer of olive oil to prevent oxidation.
• Fresh pasta can be dried on a rack for 30 minutes and stored in an airtight container for up to 24 hours.

Frequently Asked Questions