Hello! I'm Lia - welcome back to another pasta making tutorial
I'm a member of the Pasta Evangelists team and I'm really excited today to
share with you how to make extruded pasta. So this is
a bit different from the traditional rolled
out doughs or handmade doughs like orecchiette
that we've covered in the past in previous videos but
I'm really excited to share this one because it's a little bit different. It's
a little bit newer to home pasta making. There's been
since making pasta became mechanized, extruded pastas are very common. They're
often dried pasta so spaghetti, penne, rigatoni but they can also be
fresh and you can make them at home - you just need a pasta extruder to do
that. So right here I have a home pasta extruder this is a type that
attaches onto a standing kitchen mixer and basically, the pasta dough is fed
through the top, forced through this and then pushed out the bottom through
dies so those can come in different shapes
and the pasta dough is forced through them to form your shape
so this one's for spaghetti, bucatini and I also have one for rigatoni
the traditional dye is usually made with copper and that's
because it imparts a really nice ridge on the outside of the pasta
which is perfect for catching sauce. So if you go to kind of the traditional
italian producers of dried pasta they're all going to be using copper
dyes. However, my home version has a plastic die
It's going to work just fine - there's just not going to be that
nice finish on the outside of the pasta
and today I want to also cover some alternatives to making these extruded
shapes if you don't have an extruder. I'm very aware that it's not very
common to have a pasta extruder. You really have to be an enthusiast to
probably have a pasta extruder in your house
so in that sense we'll cover spaghetti and rigatoni
in the pasta extruder and then I'm also going to discuss two alternatives
so for spaghetti that's going to be pici
which is a slightly fatter, hand-rolled long strand pasta
so it's not going to be as fine as spaghetti but you are going to be able
to do it without an extruder, without a pasta machine, without anything like that
you just take your dough and you're going to roll each strand so it takes a
little bit longer but it's going to have a similar end result
to spaghetti - again a little bit thicker but
that's your alternative if you want to avoid having to get an extruder
and then for rigatoni, so this is you might not be able to see with the die
but it's a little bit fatter hollow tube
so they're probably going to be cut at two to three centimetres - I'll show that
process later - but if you don't have a dye or
an extruder to form these, the alternative is to use
what we call a gnocchi board or a malloreddus board to
make garganelli and this is a shape that comes out of
the Emilia-Romagna region and you take your dough, you're going to
roll it flat and cut into little squares and then form it around a dowel
so a lot of these boards come with a dowel to make
garganelli but if you don't have that you can find another
kind of half-centimetre width dowel if you have laying around your
house or some other kind of round object a round cylindrical object and I'll show
this process later but you arrange the the square kind of offset to
the board and then roll it around the dowel and and when
you take it off you have your tube shape that
is a distinctly different shape than rigatoni but it can
kind of play as a replacement if you don't have the extruder
so now that we've covered the plan and what shapes we're going to
cover, I am going to get to making my dough
so now i'm ready to make my dough and this is going to be a variation on a
typical white pasta dough pasta bianca so it's
made with just flour and water but it is tailored a little bit to fit
an extruder a bit better because
you are forcing dough out through dies it needs to be a little
bit more malleable, a little bit softer than you would need
for say making orecchiette or other hand built pasta bianca shapes
so for that I've modified the recipe a little bit to do what works
best for me and the extruder in the past and for that I have 400 grams of '00'
flour and semolina so I have about a 50/50 split
it's about 200 grams of each and I'm just going to put that right onto my
work surface and again this is going to make enough
pasta for about four people which is a good amount
for dinner and then I also have a pinch of salt
in there just to kind of add a little salt to the
dough
and then I have on hand a little bit more but
I'm going to go with about 175 millilitres of water. I'm not going to add it all at
once because I might not need that full amount but that's
what I'm going to start with. It's just a little bit shy of that
and then I have a couple of tablespoons of olive oil. I find that this helps
with the extruded pastas and just helps the machine not struggle
as much when trying to push them through the dies
again if you're making hand-built shapes you probably don't need to add
the olive oil and you should be just fine without it
now I'm going to take my fork again you don't have eggs this time so
not as much whisking required but it is good to start immediately
incorporating that flour from the outside of your well
so at this point, I get rid of my fork and start with my pasta scraper
So I'm just going to keep incorporating and we'll circle back when
I have a dough that I'm able to knead. So at this point I have a dough that's
pretty much come together - it still needs quite a bit of kneading
but as you see it's pretty malleable. It's a
little bit softer I'd say and I'm just going to keep kneading this
until it becomes quite soft and then it'll be ready to sit for
about 30 minutes until it's ready to either go into our extruder or also
I'll also show you those those hand-built shapes as well
at that time. I've been kneading for about five minutes now and I have quite a
smooth dough. As you'll see, it kind of kneads
very easily at this point. It's come together really nicely
so now it needs to rest for about 30 minutes so i'm going to cover it with
a towel. If you're in a really dry environment
you can also cover it with another bowl or also
dampen your towel a little bit and that'll help keep it nice and
moist and from drying out and then in about 30 minutes
we'll go over how to make our shapes. At this point
our dough has been sitting for about half an hour so it's
nice and rested. It hasn't dried out too much again because I put that
bowl on top. So now we're going to go through the process
of extruding our pasta and I'm going to start with our rigatoni shape
for this i'm going to take off a small piece of dough and you feed it
in through the top and I'm just going to start extruding it
okay so I'm only going to make a couple of each because I'm making more than one
of each different type of shape but as you see they're
kind of a more hollow tube, a little bit longer so
two to three centimetres as I said and they're quite delicate as you can
see I easily accidentally smooshed one that is because the dough is a little
bit softer to be able to go through the extruder
but these will kind of firm up a little bit as they dry out
that is our first shape and now I'm going to cover
how to make it if you don't have the pasta extruder
so for that option we're going to again just take a tiny bit, again if you're
making a lot of these you can go ahead and
use more than this but we want to roll it out so i have a rolling pin
here um garganelli is going to traditionally be made with
an egg dough I've just made it today with a white
dough because that's what i have for the extruder but feel
free if you're just going to make arganelli to go ahead and
use an egg dough if you want again my tester shape, pasta sheet
it's very small but I'm just gonna cut really quickly
some rough squares out of this so now we have two kind of squares so
I'll start with this one. You're going to want to just put a little bit of flour
on your board and also on the dowel and
put your square as I mentioned kind of offset to the board
and then take your dowel and just roll
the pasta sheet around it, being sure to press into the board
so that's going to one, seal together the dough
but then also impart some ridges and you're gonna be left with that
really nice shape. So this one isn't quite round so
I'm going to cut a little smaller. That was maybe a little bit big because
you don't want too much overlap between the
between the edges because that'll just become thicker and
won't cook at the same rate but this one here, this one's a little
bit better so there you go, there's your
garganelli and as you see they are a distinctly
different pasta shape but again there are some
similarities in that they're both kind of a tube - hollow,
similar thickness to the edges. So that's your option of if you want to
make it rigatoni with the pasta extruder
or garganelli with your wooden board depending on what you have available at
home and what your preferences are. So now we're gonna switch gears and talk
about spaghetti and pici. So i'll clean this up and then be back
to talk about those. So now we're moving on to make our spaghetti so I've already
switched out the dye so I'm going to turn it on and
hopefully see some spaghetti coming out
so now you can see we have our spaghetti coming out of the extruder
there are a few stragglers just just gonna have to do with the location the
dye and the the density of the pasta and if it's
getting pushed through at the same rate but then we're just going to cut it
off and we have our spaghetti these are a
little bit shorter than i'd say you might want to go for but as i'm only
making a couple for demonstration I think that's okay for our purposes
again we are going to then make for the hand built option
pici which is going to be definitely thicker than this as
you see this is kind of spaghetti it's quite thin and it's just
a little bit harder to get that that kind of consistent thickness
when you're hand rolling.It's going to be a little bit
less consistent and also a little bit less thin
so just be aware of that when you go to make your hand-rolled pici
So for that, I'm again gonna push my extruder out of the way
and switch gears. I have a lot of dough left
so I'll make more shapes after this but
to make make our pici I'm just going to start again with a little bit of
dough. If you are making kind of a full set of these
feel free to use more than just this. This is kind of a tester amount
so even though it is hand rolled you're going to want to start with a rolling
pin and if you have a long sheet then
feel free to just roll out as normal. I'm going to go for
more of a long and thin because i'm only making a couple and
you want to get it - it doesn't have to be super thin so that's going to be
perfect for making pici and then we're going to cut off to make kind of a
straight line and then from here you want to cut
a strand off so I've cut my strand here and I'm actually going to roll it on a
wooden board because on granite or a smooth surface it's just not going to
catch as well. Again if you're making
a lot of these it might uh be good to get a little bit bigger of a wooden
board than I have here but again I'm only
making a couple for demonstrations so this will work for my purposes
so here you go here's your pici - it is because you are kind of rolling
out first and then cutting a piece from that it is
a little bit consistent but it is fatter than the spaghetti so I'll hold them up
side by side - I hope you can see those. Spaghetti again
a thinner shape extruded, pici definitely thicker and hand
rolled so it kind of depends on what you're
going for, what you have in terms of equipment
but that's going to be a really good alternative to making
the spaghetti with the extruder and also just a really delicious
shape on its own right. Very traditional
often served with cacio e pepe and Ithink also carbonara. So it's a lot easier
on the wooden board very easy to kind of get this
to roll you'll see there's a lot of techniques on how best to do this
and do this quickly again I'm just demonstrating a few
so kind of mastery will come with time but here's our second one so we have two
strands of peachy to kind of look at but
these are our different options
As I mentioned there are many more extruded shapes out there
and it kind of depends on what dies you have. I hope you enjoyed, I hope you
learned something at least about extruding pasta
and piqued your interest there. Buon appetito!