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
1 Comment
Great job! I have the same machine but never managed to get such neat pasta out of it