Extruded Pasta

I've had OK luck with the Kitchen Aid extruder (most recent version, there are older models out there). I would love to do better. Clearly @Michael_Natkin_65602 and @Johan_Edstrom_5586 think the model is crap. So, help me out here. How can I make good extruded pasta without shelling out 5 grand for an Arcobaleno extruder? Is extruded pasta just out of reach for the avid home cook? Does anyone have an affordable option?

Find more posts tagged with

Everything Else

Comments

Nick_Valliquette_64114

Its all about the dough .. Using 00 flour fresh eggs and good olive oil will really make a difference i know some good home cooks and they swear by breadmaker pasta dough

Johan_Edstrom_5586

I'd love to know that too.

FrankM_3301

I typically use semolina and water for extruded pastas.

Tim_Sutherland_52834

A torchio from pastabiz is the cheapest metal die extruder that I have found. Traditionally a torchio was for bigoli (00, semolina, egg, milk dough) while extruded dough is normally 3 parts semolina 1 part warm water. Mixing an extruded dough in a standmixer and adding to a torchio to extrude should give you a great result.

The book flour + water: pasta gives you more than enough information on pasta making and is well worth the read.

FrankM_3301

Thanks Tim. Marc Vetri, I think fairly well known Philadelphia chef, has a very well researched book on pasta making coming out soon. I've been waiting for that one as well.

Brendan_Lee_56950

Torchio is your best bet. I plan on trying to build one out of plumbing parts over Christmas break and bolting it to my kitchen table. The die us really the expensive part. The rest is really just a steel cylinder with a plunger on a threaded rod.

Tim_Sutherland_52834

I've got Marc Vetri's, Il Viaggio Di Vetri: A Culinary Journey (2008) which has a few good recipes in it. I'll keep my eye out for his next book.