Madinky purchased a KitchenAid pasta press and followed a Tequila and Flour extruder dough recipe but faced challenges with the texture of the pasta. The noodles turned out soft despite different cooking times, leading to a quest for a chewier consistency.
Summary
- Traditional extruded pasta demands a simpler recipe than fresh egg pasta.
- Specialized equipment is essential for achieving the texture of commercial dried pasta.
- Choosing the right flour, like finely milled semola, is crucial for successful extruded pasta.
Expert Recommendations
EyeStache advises avoiding eggs in the extruded pasta recipe to allow for proper drying and texture consistency. The presence of eggs results in a softer noodle-like outcome rather than traditional extruded pasta.
Educational Insights
Tom__mm highlights the difference between fresh egg pasta and semolina pasta and suggests that reproducing commercial dried pasta is challenging without specialized high-pressure extrusion equipment. Alex French Guy’s YouTube series on making dried pasta is recommended for further learning.
Ingredient Tips and Tricks
96dpi emphasizes the importance of using finely milled semola flour for extruded pasta dough. Additionally, alcohol, like tequila, should be avoided as it hinders gluten development crucial for pasta making.