Rigatoni with olive, caper and tomato sauce

Method

1. Attach the flat beater to the stand mixer. Place the flour, salt, eggs and 50ml of water into mixing bowl. Turn mixer to speed 2 and mix for 30 seconds. If mixture is too dry add the remaining water. The dough will come together and look similar to dry, crumbly, large ‘pebbles’. The dough will not be moist or smooth.
2. Attach the dough hook and knead on speed 2 for 2 – 3 minutes. The dough will not form a large ball but will be smoother and softer looking, still in the form of ‘pebbles’. Turn off the mixer and bring the dough together with your fingertips to form 3 or 4 crumbly balls. Hand knead each dough ball for 1 minute or until smoother but still looking drier than standard pasta dough.
3. NOTE: Dough must be dry to successfully extrude through the pasta press attachment and for the pasta to hold its shape. If the dough is too soft the shapes will not be defined and they will collapse.
   Attach the pasta press to the stand mixer with the rigatoni plate. Turn the mixer to speed 6. Break off small balls of dough (walnut sized) and place 2 balls into the press. Use the combo tool to help push the dough into the press. Be patient, the dough may take up to 10 seconds to come through the press.
4. Trim the pasta at the desired length with the cutting arm and lay in a single layer on a lightly floured surface. Continue to add 1-2 balls of dough to the press at a time and extrude until all dough has been pressed.
5. Bring a large pot of salted water to the boil, add the pasta and cook for 2-3 minutes or until al dente. Do not overcook. Drain well and toss with the sauce. Sprinkle with parsley and Parmesan. Serve immediately.
6. To make the sauce, heat the oil in a large deep frying pan. Add the spring onion, garlic and lemon. Cook lightly for 30 seconds. Add the tomatoes, olives, capers and warm through. Season with salt and pepper.