Kitchen Aid Pasta Press Rigatoni
I received the kitchen aid pasta press attachment as a a birthday gift a few months ago. I have only used it a few times but have been very pleased with it. Yesterday I decided to try the rigatoni attachment as I felt like rigatoni with a Bolognese sauce. The process went well but I did find that the rigatoni we're on the thick side. I cooked them from fresh for about 7 minutes and then tossed with the sauce. Overall I found them still a little under done at that point, but it was too late as they were sauced and plated. Not sure if anyone has any experience with the press and the rigatoni shape, but if you do how long are you cooking them from fresh to get the right texture.
You could try using half semolina flour or cake flour (you still have to mix those with all-purpose flour). You might also let the pasta dry out for a little bit before cooking (30 minutes or so).
I have a similar question: Did you use the recipe from the booklet for the dough? I've tried twice and it has been so sticky that I gave up and made dumplings instead. Anyone have any advice on making the dough? I want to love this attachment, but it's making me really frustrated. I have an old Atlas-type pasta cutter that I've used for years, but I want to make the cool shapes with the Kitchenaid pasta extruder.
I don't know the gizmo, but I do know rigatoni and bolognese. Rigatoni are never made at home and cooked fresh. (OK, "never" is dangerous, but I would go to the stake for "not normally in Italy.") They are an industrial shape, made with durum wheat flour, extruded (best through bronze dies), and dried carefully (best dried slowly at a low, but controlled, temperature). I can't imagine homemade rigatoni could ever be as good as those made by a small, high-end factory in Italy. Tagliatelle and other noodles, on the other hand, are best made and cooked fresh (with soft wheat flour) and would be the perfect match for your bolognese sauce.
Your pasta press sounds like a lot of fun. I am a huge fan of Rigatoni, Mezzi Rigatoni, Occhi di Lupo, and Calamarata pastas. If you're willing to try it, cut the Rigatoni to half its current length. That should help reduce the cooking time (and maybe even produce a better end result). To help eliminate some of the guesswork that often comes with cooking fresh pasta, *taste* your pasta often as it's boiling, and then taste it again just before plating. If you're finishing your pasta in a skillet [pasta condita in padella], you can then buy some additional cooking time there by letting it sit on the flame a bit before you plate. HTH.
I have used several methods of home made pasta over the years from the kitchen aid to a manual hand cranked press to the Ron Popiel(?) pasta maker. Regardless of the method used I have always found the end result to be "over cooked" in my opinion.
I had better luck with spinach pasta however I'm not a big fan of that so I never really make it. I currently only use the manual press and only make fresh pasta for baking rather than boiling. Home made manicotti or lasagna noodles are all I make now. Nothing that requires boiling.