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Spaghetti Rigati with Chicken and Tomato Sauce

A comforting homemade pasta dish with fresh egg pasta and a simple chicken tomato sauce.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 3 large eggs
  • 2 cups unbleached all-purpose flour
  • salt to taste
  • water as needed to form dough
  • chicken amount as desired, cooked in sauce
  • tomato sauce sauce of tomatoes

Instructions

  • Combine the 3 large eggs, 2 cups unbleached all-purpose flour, and a pinch of salt in the bowl of a stand mixer fitted with the dough hook (or use a mixing bowl and fork).
  • Mix slowly while adding water a little at a time until a cohesive dough forms; it should not be flaky or overly wet. If too sticky, add a little more flour.
  • Remove the dough, place it on a lightly floured cutting board, cover with a bowl, and let rest for 10 minutes.
  • Roll the rested dough into a sheet and pass through a pasta machine following the manufacturer's directions until you reach a medium-thin setting (about setting 6 on a KitchenAid), then cut into spaghetti rigati.
  • Bring a large pot of salted water to a boil and cook the spaghetti rigati until al dente, then drain, reserving some pasta water if desired.
  • In a skillet, cook the chicken in the tomato sauce over medium heat until the chicken is fully cooked through and the sauce is hot and combined.
  • Toss the cooked spaghetti with the chicken and tomato sauce, adjust seasoning, and serve immediately.

Equipment

  • stand mixer or mixing bowl and fork
  • pasta machine (or rolling pin)
  • Large Pot
  • Skillet
  • Cutting Board
  • Knife

Notes

  • Use a little reserved pasta water to loosen the sauce if needed.
  • Resting the dough makes it easier to roll.
  • Adjust salt to taste when boiling pasta and seasoning the sauce.