Extruded pasta is made by pushing dough through a die to get the required shape. My favourite is rigatoni but I have also made macaroni and spaghetti with great success. I don’t recommend the fusilli die on the KitchenAid attachment as it does not work perfectly.
Head straight on to the Recipe For Extruded Pasta ♥
I believe in buying the best quality products for my kitchen and this is why I have chosen Wüsthof knives. They are not cheap and it has taken me years to build up my collection. Due to the expense I have purchased some on account to pay off over 6 months, and others from an online retailer. I am sure you can imagine how I felt when I noticed the handle of my chefs knife had cracked. Following this, I sent an email to the online company as previously their after sales service had been excellent. I was not 100% sure I had bought the knife from them, but the warranty is for the knife itself. In my email I enquired whether the knife could be replaced? What was most surprising is that they did not respond.
Today’s inspiration ♥ Recipe For Extruded Pasta ♥ can be found on Lavender and Lime Click To Tweet
I then went onto Wüsthof’s website and sent the local agent the same email. They asked me to send a photograph of the handle which I did. The reply was favourable and my knife was replaced at no charge. Luckily for me the company is on my driver’s weekly route and I saved myself the expense of getting my knife to them via courier. I was really glad I persevered as it would have bothered me no end to have a knife with a cracked handle. I also had to persevere with this recipe for extruded pasta. The first batch I made had too much semolina for Dave’s taste. The second attempt was too al-dente for him. And finally the third go was perfect. I am well pleased as my extruder was another expensive kitchen item, and I would hate not to use it.
Click on the links for conversions and notes.
- 150 g semolina
- 100 g 00 pasta flour
- 2 eggs
- 10 mls olive oil
- 15 mls fine salt, divided
- Place the flours, eggs, oil and 5mls salt into a stand mixer bowl
- Using a dough hook, knead for 5 minutes once all the flour has been picked up
- Tip the dough out onto a work surface and bring together with your hands
- Wrap in cling film and leave to rest for 20 minutes
- Extrude the pasta using your chosen die and toss in semolina
- Bring a large pot of water to the boil
- Once boiling add the rest of the salt
- Add the pasta and boil for 5 minutes
- Remove using a slotted spoon and add to your sauce
- Toss to coat the pasta and serve
Inspiration published on Lavender and Lime December 15:
- 2014 – Blueberry Cake
- 2013 – My Husband Next Door
- 2012 – Chilli Cheese Maize Bread
- 2011 – Ostrich Fillets With ClemenGold Juice
- 2010 – Cranberry and Cointreau Ice Cream
Dave and I are heading away today to celebrate our 15th wedding anniversary. I am so blessed to share my life with him.
15 thoughts on “Extruded Pasta”
Ooh I’d love to do this one day Tandy! I had no idea it was so straightforward 😀
It is so amazing to make your own 🙂
Homemade pasta is always the nicest.
Have a super weekend.
🙂 Mandy xo
It really is xx
I’m the same with knives Tandy. I’m glad that story ended well!
Good for you for persevering Tandy, your pasta looks perfect.
Thank you Cheri xx
I would also be upset about the knives, Tandy. Glad it worked out. Terence and I went on a past making course in Italy during our honeymoon. It was lots of fun but we haven’t tried since.
we often make pasta at home but it would be nice to do a course in Italy 🙂
I had to add almost a half cup of water for this to come together into something kneadable. I’m not sure if using semolina and 00 flour as opposed to all purpose increases the need for hydration outside of the listed eggs and oil but I was shocked to see the dough so dry.
I am surprised to read this and would like to know what flour you used. All flours react differently and if you did not use the flours I listed, that could result in a drier dough. However, you do not want it too hydrated for extrusion. Did you put the flour through an extruder? Maybe the AP flour and the climate in California had something to do with this?