pasta dough recipe for extruder

3 min read 22-11-2024

Pasta-making with an extruder opens a world of culinary possibilities. This guide provides a foolproof recipe for achieving perfectly textured pasta, ideal for extrusion. We’ll cover ingredient selection, mixing techniques, and tips for optimal results, ensuring your extruded pasta is consistently delicious.

Understanding the Ingredients: Quality is Key

The quality of your ingredients directly impacts the final product. Using high-quality ingredients is crucial for creating excellent pasta.

Flour Power: Choosing the Right Type

Durum Wheat Semolina: This is the gold standard for pasta extrusion. Its high protein content contributes to a firm, chewy texture. Aim for a semolina with a high protein percentage (at least 12%).
00 Flour (Optional Blend): Some recipes blend durum semolina with 00 flour for a slightly softer texture and improved elasticity. This blend is particularly helpful for delicate pasta shapes. Experiment with different ratios to find your preference. A good starting point is a 70/30 blend (70% semolina, 30% 00 flour).

Water Works: Temperature and Hydration

The water's temperature plays a critical role in gluten development. Using lukewarm water (around 70-75°F or 21-24°C) is generally recommended. Too cold, and the dough will be stiff and difficult to work with; too hot, and the gluten will be overdeveloped, resulting in a tough final product.

Salt of the Earth: Enhances Flavor

Salt isn't just for taste; it strengthens the gluten structure and enhances the overall flavor of your pasta. Use fine sea salt or kosher salt.

The Perfect Pasta Dough Recipe (for Extrusion)

This recipe yields enough dough for several batches of pasta. Adjust it based on your extruder's capacity.

Ingredients:

1 kg (2.2 lbs) Durum Wheat Semolina (or 700g semolina + 300g 00 flour blend)
400-450 ml (1 2/3 - 1 3/4 cups) lukewarm water (70-75°F or 21-24°C)
20-25 g (1-1 1/2 tbsp) fine sea salt

Instructions:

Combine Dry Ingredients: In a large bowl, combine the semolina flour (and 00 flour, if using) and salt. Mix thoroughly to ensure even distribution.
Incorporate Water Gradually: Begin adding the lukewarm water gradually, using a sturdy mixing spoon or a dough hook on a stand mixer. Mix until the dough starts to come together.
Knead to Perfection: Once the dough forms a rough ball, transfer it to a lightly floured surface. Knead vigorously for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky. This develops the gluten, creating the perfect texture for extrusion.
Rest and Relax: Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to extrude.
Extrusion Time!: Once rested, feed the dough into your pasta extruder according to the manufacturer’s instructions. Experiment with different dies to create a variety of pasta shapes.
Drying and Cooking: Dry your extruded pasta according to the manufacturer’s recommendations or until al dente. Cook in boiling salted water until tender, typically 2-4 minutes.

Troubleshooting Your Extrusion

Problem: Dough is too dry and crumbly.

Solution: Add a tablespoon of water at a time, kneading until incorporated.

Problem: Dough is too sticky and difficult to handle.

Solution: Add a tablespoon of semolina flour at a time, kneading until incorporated.

Problem: Pasta comes out cracked or breaks easily.

Solution: The dough may be over-mixed or over-dried. Try adjusting the resting time or adding a bit more water.

Beyond the Basics: Experimenting with Flavors

Once you master the basic recipe, experiment with adding herbs, spices, or even vegetable purees to your dough for unique flavor profiles.

This ultimate guide provides a foundation for creating delicious, perfectly textured pasta using your extruder. Happy pasta making!