Pasta Extruder Dough
There are different schools of thought for pasta extruder recipes, and after much trial and tribulation, I have found that a simple blend of semolina flour and water is the best combo.
Ingredients
- 400 grams semolina flour
- 160 grams warm water
Instructions
Make the dough
- Add semolina flour to the bowl of a stand mixer (or can do by hand, but lots of mixing!)
- Gradually add the water to the semolina flour, a little bit at a time, pausing between pours to let the water incorporate.
- Once all the water has been added to the flour, continue to mix for another 10 minutes. The dough will look dry and crumbly- it's supposed to!
Press the dough
- Set up counter space with parchment paper- you will use this to set out the pasta as soon as it comes out of the extruder.
- Set up your pasta press according to package direction, and fit with whatever size pasta plate you are making.
- Roll the dough into walnut-sized balls, feeding into your pasta press gradually.
- As soon as the pasta is cut, set out on the parchment paper, and try to space out the noodles so they don't touch.
- Once all the pasta is lined in the parchment paper, let it dry for about one hour.
Cooking the pasta
- Boil a large pot of salted water.
- Add slightly dried out pasta to boiling water, making sure it is completely submerged. Boil for 3 minutes and drain.
Tried this recipe?Let us know how it was!