Recipe:

Pasta Extruder Dough

Name: Pasta Extruder Dough
Prep time: 40 min
Cook time: 3 min
Total time: 103 min
Ingredients: 400 grams semolina flour; 160 grams warm water

Homemade pasta is an art, and if you're a pasta press (pasta extruder) owner like me, you know it can be a difficult art to master. After much trial and tribulation, I've found a ratio that makes stretchy, flexible, and incredibly al dente pasta without eggs.

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Pasta Press Dough 101: Mastering the art of the Pasta Extruder with only two ingredients

Calling all carb enthusiasts! We all know and love a good bowl of pasta, but have you ever dreamt of whipping up your own fresh noodles at home? It might seem intimidating, but trust us, homemade pasta is surprisingly easy and way more rewarding (and delicious!) than that boxed stuff.

This recipe is your secret weapon for transforming your kitchen into a mini pasta haven. We’ll guide you through the process of making perfect pasta dough for your extruder, whether it’s a fancy KitchenAid attachment or a more budget-friendly manual press.

So ditch the delivery menus and the questionable ingredients in store-bought pasta. Get ready to impress your friends and family (or just enjoy a seriously satisfying homemade meal) with your newfound pasta-making skills!

Why Homemade Pasta Rocks:

Freshness FTW: There’s nothing quite like the taste and texture of fresh pasta. It cooks up perfectly al dente, with a delightful chewiness that boxed pasta just can’t compete with.
Customize Your Cravings: The beauty of homemade pasta is that you have total control over the ingredients. Want to add some whole wheat flour for extra nutrients? Go for it! Feeling fancy? Try incorporating herbs or spices into your dough.
Surprisingly Easy: Don’t let the fancy equipment fool you! This recipe uses a simple combination of semolina flour and water, and the process is straightforward.

Semolina 101: A Crash Course for Curious Cooks

Semolina flour is a coarse flour made from durum wheat. It’s a popular choice for pasta making because of its high gluten content, which creates a strong and elastic dough that holds its shape perfectly when extruded. Here are some quick tips for using semolina flour:

Not Just for Pasta: While semolina flour is a dream for pasta making, it can also be used in breads, pizza dough, and even couscous.
Storage Tips: Store semolina flour in a cool, dry place in an airtight container. It will keep for several months.
Can I Substitute?: In a pinch, you can substitute all-purpose flour for semolina flour in this recipe. However, the texture of your pasta might be slightly softer, and it might not hold as well when cooking.

Homemade Pasta Dough: Your Shopping List for Success

Here’s what you’ll need to create this doughy masterpiece:

Semolina Flour: The star of the show! You’ll need 400 grams of semolina flour.
Warm Water: Warm water helps activate the gluten in the flour, creating a smooth and elastic dough. We’ll use 160 grams of warm water.

Pasta-Making Magic: Step-by-Step Dough Creation

Flour Power: Add the semolina flour to the bowl of your stand mixer. If you don’t have a stand mixer, don’t worry! You can totally make this dough by hand, but be prepared for a bit more arm wrestling.
Water Works: Here comes the fun part – slowly drizzle the warm water into the flour, a little bit at a time. We recommend adding about a tablespoon at a time, and pausing in between additions to let the flour absorb the water. This ensures an even and manageable dough.
The Knead-to-Know: Once all the water has been incorporated, continue mixing the dough for another 10 minutes, either with your stand mixer or by hand on a lightly floured surface. The dough will look dry and crumbly – that’s perfectly normal! Resist the urge to add more water – trust the process.

Shaping Up for Success:

Parchment Paradise: Set up a clean workspace with a large sheet of parchment paper. You’ll use this to dry your freshly extruded pasta.
Press Play: Get your pasta extruder ready! Follow the manufacturer’s instructions to set up your press and choose your desired pasta shape.
Ballin’: Roll the dough into small, walnut-sized balls. These will be fed one at a time into your pasta extruder.
Extrude It!: Feed a dough ball into your pasta extruder and crank the handle (or press the button, depending on your model). Voila! Fresh pasta!
Space Out: As the pasta emerges from the extruder, lay it out carefully on the parchment paper. Try to leave some space between each noodle to prevent them from sticking together as they dry.
Drying Time: Let the extruded pasta air dry on the parchment paper for about an hour. This allows the pasta to harden a bit, giving it more structure.
Pasta Party Time! Fill a large pot with salted water and bring it to a roaring boil.
Freshness First: Unlike dried pasta, fresh pasta cooks up much faster. Once the water is boiling, gently add your dried pasta and cook for only 2-3 minutes, or until al dente (slightly firm to the bite).

Pro Tip: Reserve about a cup of that starchy pasta water before draining! This flavorful liquid can be used to loosen up your sauce or add a touch of starchy goodness to your finished dish.pen_spark

Saucy Situation: This is where the magic happens! Toss your cooked pasta with your favorite sauce – a simple marinara, a creamy Alfredo, or a pesto bursting with fresh herbs – the possibilities are endless.

So there you have it! With this recipe and a little practice, you’ll be a homemade pasta pro in no time. Forget the takeout menus and the questionable ingredients in store-bought pasta. Embrace the satisfaction of creating your own delicious and healthy meals from scratch.

Bonus Tip: Homemade pasta also makes a fantastic gift! Package up some colorful noodles and a jar of your favorite sauce for a unique and thoughtful present.

Now get out there, conquer your kitchen, and enjoy the delicious rewards of homemade pasta!