OK, bought the kitchen aid extruder and first attempt was a fail. Now I've make Lydia's pasta with my roller for 10 years and it's good. So in my attempt to succeed I search, see this video and tried it. My dough seemed too dry so I wet it slightly more and then it was too wet and the pasta was sticky. So I put it in the oven at 300 after extruding it, for 5 minutes and let it cool so I could pull it apart. We had the best dinner ever. I need more practice but am hopeful that this is it. Just need practice. I use ap flour with Lydia's recipes but not with the extruder. Ordering semolina tomorrow and will continue my quest to remain the pasta maker. Thank you for your video.
Thanks to your very simple video ..I was able to finally tame my Kitchenaid extruded Rigatoni..the key was going 1:3 as you suggested ..then I tried the extruder and it was coming out a little incomplete...I added just a teaspoon water to the 3/4 cut test semolina ( so total 1:3 and a teaspoon ), and that slight bit of water..magic resulted. The pasta held its shape and the ridges were more defined that all my tries with Kitcheaid suggested proportions..Simple is always better...I wish I could get one of your metal die extruders..till then thanks for your video
One tip that have learned from my limited experimentation is to use the hottest tap water [120 - 140 degrees F] possible when mixing if a drier product is desired. The hotter water allows less overall hydration since the heat speeds absorption.
This weekend I made pasta with a pastry flour, with an ankarsrum pasta attachments, when I use the extruder, this equipment is to warm up, and the dough pasta ist lost consistently
Does fresh pasta made with only semolina and water taste better or have different texture than dried pasta made with the same ingredients? I can't imagine there would be much difference. A good extruder is expensive and I'm wondering why the investment if you can achieve the same result buying good dried pasta.
John, it's different and better. I just made a batch tonight using this ratio and wow, it was good. I missed the return period on the extruder so I had to try harder and so glad I did. I even put it in the oven to dry it and cooked it later on. I will for sure keep practicing to perfect this machine and pasta.
Thanks for confirming on the semolina coarse
so many useful tips in the comments and the video itself of course! I’m so grateful to come across this. cheers
OK, bought the kitchen aid extruder and first attempt was a fail. Now I've make Lydia's pasta with my roller for 10 years and it's good. So in my attempt to succeed I search, see this video and tried it. My dough seemed too dry so I wet it slightly more and then it was too wet and the pasta was sticky. So I put it in the oven at 300 after extruding it, for 5 minutes and let it cool so I could pull it apart. We had the best dinner ever. I need more practice but am hopeful that this is it. Just need practice. I use ap flour with Lydia's recipes but not with the extruder. Ordering semolina tomorrow and will continue my quest to remain the pasta maker. Thank you for your video.
This is wonderful. Thank you for the no nonsense video. Ciao
Thanks to your very simple video ..I was able to finally tame my Kitchenaid extruded Rigatoni..the key was going 1:3 as you suggested ..then I tried the extruder and it was coming out a little incomplete...I added just a teaspoon water to the 3/4 cut test semolina ( so total 1:3 and a teaspoon ), and that slight bit of water..magic resulted. The pasta held its shape and the ridges were more defined that all my tries with Kitcheaid suggested proportions..Simple is always better...I wish I could get one of your metal die extruders..till then thanks for your video
Very useful Information Clear and concise , Thank you Emilio. I have purchased Semolina flour because I want to make my own Cous Cous.
Thanks for the video,
One tip that have learned from my limited experimentation is to use the hottest tap water [120 - 140 degrees F] possible when mixing if a drier product is desired. The hotter water allows less overall hydration since the heat speeds absorption.
absolutely right.
hi can you help me give me some advise for begging with my first expirince to make pasta with profesional machine?
Thanks Emilio!
is there an aging aspect to the pasta after it is extruded. i have a dolly 3 and the pasta even when cooked still has a graininess too it.
Thanks a lot
how must time mixing need to make rigatoni and spaghetti alla guitarra?
33% -- by weight or volume?
This weekend I made pasta with a pastry flour, with an ankarsrum pasta attachments, when I use the extruder, this equipment is to warm up, and the dough pasta ist lost consistently
Do you have any recommendations for those on a Keto diet for using oat or nut flours?
Does fresh pasta made with only semolina and water taste better or have different texture than dried pasta made with the same ingredients? I can't imagine there would be much difference. A good extruder is expensive and I'm wondering why the investment if you can achieve the same result buying good dried pasta.
John, it's different and better. I just made a batch tonight using this ratio and wow, it was good. I missed the return period on the extruder so I had to try harder and so glad I did. I even put it in the oven to dry it and cooked it later on. I will for sure keep practicing to perfect this machine and pasta.
Old Italian grandmothers don’t use semolina
How do you manage to clean your machine all day?
the dough would be so easy to come off after letting it sits for some time to dry out
Adreßd
Is there a gluten free flour you would recommend for those with gluten allergies?
If you use real wheat you won’t have allergies. If you buy junk you get sick .....
@@maragrace820 I take it you haven't heard of celiac disease then 😒