Extruded Pasta Dough
I recently got the Kitchen Aid Gourmet Pasta Press. This kind of pasta is different in the sense that the dough is extruded out of small holes in a shaped disc—like play doh—instead of rolled flat and cut into noodles. This method allows us to make various shapes of pasta, like bucatini, macaroni, rigatoni, etc.
Angie and I learned early on that since the process is so different, the texture of the dough needs to be different from the roll and cut former/usual dough recipe. There are so many extruded pasta recipes out there. Eggs or no eggs, oil or no oil, water or no water, salt or no salt… Literally all over the map! The more I read, the more I got confused. I am not an expert for pasta making at all, but after testing easily over a dozen recipes, we agreed this recipe is our favorite.
This recipe has been adapted from Tequila and Flour. Thanks, Angie, for trying so many recipes with me! ❤️
make 4 servings
Ingredients
150g semolina flour
100g 00 flour (or AP works too if you don’t have 00)
1 tbsp olive oil
2 large eggs
1/2 tsp Kosher salt
Instructions
Add the flours and salt to a stand-mixer bowl and stir for about 10 seconds to combine.
2. Add eggs and oil, and mix for about two minutes on speed 2. (Note: The dough will be still crumbly, but you can stop kneading when you can form a ball. ) Form a dough ball with your hand in the bowl first, then transfer to the counter - no need to sprinkle flour on the surface. Knead for a couple minutes and cover with a plastic wrap and rest for 20~30 minutes. Do NOT over knead! (Note: the dough should be pretty dry.)
3. Form small walnut sized balls. Drop 2~3 balls into the extruder, one at a time until the pasta begins to extrude. (Note: this works for KitchenAid. Follow the instructions on your extruder to make whichever shape you desire.)
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