I am hoping to get some advice and insight on why my Pasta shells are cracking when cooking. I am making extruded pasta (canestrini shape)with organic AP flour (1.5 kg) water(300g)and sriracha sauce(300g). I use and extruder and dry it out on mesh baskets with fan until dry for about a day or 2. The pasta when dried is tending to split down the centre when boiled or sometimes splits once dried. I have not had any problems with other pastas I have made (fusilli made with vegetable puree and AP flours). Hoping to get some advice and help on this. Thanks.
Steve
