How to Make Pasta Using a Pasta Extruder

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Consiglio'sKitchenware.com introduces the manual Demetra premium pasta extruder to the market! It is 100 percent made in Italy and comes with 5 brass die plates. The styles of pasta it can produce are round spaghetti, squared spaghetti, maccheroni, caserecce and bucatini. This is undoubtedly the best pasta extruder on the market, designed with a die-cast aluminum body, brass auger and 5 brass die plates. The Demetra pasta extruder is 0.7 kg in weight and includes a table clamp, anti slip-mat, long handle for functionality and screw band to secure the brass die plates in place.

[@richardjones9360]

replace the handle with the appropriate size steel treaded rod then take a battery powered drill motor attach it to the rod(think of it like a drill) and production will be 5x faster and you save your joints....

[@Consiglioskitchenware]

Hi there,
We do not recommend manually converting any machine into electric as it can be dangerous. The unit is a manual machine and is intended to be used manually only.
Thank you.

[@paolacostantin8809]

c'è anche il diametro per passateli ? Quale mi consigli ?la misura grazzie a te 🙋👍👍👍👍

[@ewcraigs]

What is the diameter of the smallest spaghetti noodle? Is there a plate available that makes spaghetti noodles the size of those that are store bought? Thanks.

[@robertoploya5488]

may i ask where to buy this kind of extruder?

[@Consiglioskitchenware]

Hi there, thanks for the question. Here is the link - www.consiglioskitchenware.com/products/premium-pasta-extruder-with-brass-dies-canada
We sell in Canada or the USA

[@paulinelum4328]

Hi does this particular model comes with a campanelle disc?

[@Consiglioskitchenware]

Hi @Pauline,
Here is a list of the styles of pasta included: rounded spaghetti 2.2 mm, squared spaghetti (chitarra, also known as schialatielli), maccheroni 8 mm, caserecce, bucatini 4.5 mm.
It does not include the campanelle style.
Thanks!

[@abreugontijo]

How about mixing all the ingredients in a food processor instead of making the "volcano"?

[@Consiglioskitchenware]

Hi Fernando,
You can certainly experiment with different ways of making the dough.
Traditionally, it is done by making a well or 'volcano' and incorporating the wet ingredients slowly.
Link to pasta tools - www.consiglioskitchenware.com/pages/collection-landing/pasta-making
Ciao for now.

[@inatus_s]

Can you show the texture of the pasta?

[@Consiglioskitchenware]

Hi Inatus,
The texture of pasta comes from the type of flour used mainly. You can experiment by using "00" pasta flour, all purpose flour, spelt flour, whole wheat etc. The texture is also varied by adding in a ratio of semolina flour. You can also experiment with using 10% semolina, or even more for a more robust texture.
Link to extruder for more specs - www.consiglioskitchenware.com/products/premium-pasta-extruder-with-brass-dies-canada
Ciao for now!

[@paulgdlmx]

¿How the hell much is 4 cups of flour?

[@graciarinaldi2701]

Dove si puo accuistare

[@Consiglioskitchenware]

Ciao!
Link to product - www.consiglioskitchenware.com/products/premium-pasta-extruder-with-brass-dies-canada
Grazie.
Consiglio's Team