I’m making some homemade pasta ahead of tonight’s dinner.
Extrusion is quite a science. It requires very specific hydration and monitoring of the rate. You can see that the pasta becomes more pale as it hydrates, but overall the batch is quite uniform.
I’m curing them in the fridge ahead of dinner so they cook more evenly.
by agmanning
2 Comments
Oh, man! I can see those with chunks of beefy or porky ragú. Well done!
So, how easy ,or hard is making pasta with that machine?