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.
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.
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:
Dave and I are heading away today to celebrate our 15th wedding anniversary. I am so blessed to share my life with him.