I was able to solve the problem of collapsing Cavatappi- the problem lies in the rotary cutter. Based on my observations, the rotary cutter hits at least two die holes at a bad angle. This means instead of getting a clean cut, it hits the hole in a way that mush cuts it which may seal the hole in the pasta closed. Once this happens, it forms a vacuum in the noodle and the bad mojo continues until it is cut in a way opens the hole.
My solution is to not use a rotary cutter. Now the fun part- cut it by hand with a large sharp knife that is a flat blade that covers the width of your die. Cut it downward like a guillotine, in a quick motion ensuring that you are getting clean, open cuts every time. I try to get at least three twists, then cut. (Being an amateur musician helps me with this task)
If you are crazy like me, you do this for the 20 minutes or so to complete a batch. Good luck and be SAFE!
by pastanutzo
4 Comments
Can you share a recipe for this because it looks beautiful!
Nice! What extruder are you using?
What hydration? And what brand/capacity extruder? My rigatoni still collapses after about ten cuts.
It should apply to just about any extruder using a rotary cutter because the die seems to create the same problems with all machines. but I made this with an italgi multipasta machine which is smaller similar to a p3 in size.
I dance on the edge of wet. Slowly get it to where I want, then let it rest for 5 minutes or so.
Unique feature of this machine is that it has variable speed output. I took it down to half speed to start, but once I got the rhythm of cutting down, I moved it up to regular speed
Other wild card – the batch was made with duck egg (!) rich as hell. I have not tried this with chicken eggs yet