Hello x if you make pasta with semolina and water using extruder- you can fully dry pasta using fans etc then pasta shelf life will be like pasta you buy in shops :)
Keeping dies in water prevents flour drying and clogging. #1 or course semolina is best for the "bite" in extruded pasta shapes. What you call "fine semolina" more typically called durum patent in the trade is far softer and will not hold fancy shapes like semolina would. Durum patent 00 flour is best when mixing and rolling long pasta shapes like tagliatelle, fettuccini or pappardelle. Here we want a more delicate profile. Eggs are almost always used here. By the way, "00" flour speaks only to the finely milled wheat. Big difference between all-purpose (white) flour and it's durum counterparts.
Can we make any shape of pasta with this dough .and will it be better in taste or equal than egg dough? (Wanted to find a vegetarian or vegan dough that should be best as well and should say like "there is no need for egg to be best dough")
For extruded pasta usually you will be using semolina and water - you can later dry this pasta completely and store for a year or so - it’s same way as they make shop bough pasta . You can off course extrude egg tagliatelle for example - but egg dough will not work as well with shorter shapes
It's a matter of taste and calories. When using durum semolina as the flour, the high protein will develop gluten structures that bind the pasta and maintain it's shape. Adding eggs gives a different flavor profile and a yellower color. The fat and calorie content obviously higher.
That is one fine machine. Lovely product making. 🎉 Pasta looks amazing.
Thank you so much x glad you like it
Wonderful description on using the pasta extruder, done right!
Excelente demonstração!! Obrigada Mateo!! Cordial saludo!!😊
Obrigado x
Wow that's so cool
Dear chief!
Kindly ask you to tell me how to extend the shelf life of pasta made through an extruder? What equipment is needed? Thank you.
Hello x if you make pasta with semolina and water using extruder- you can fully dry pasta using fans etc then pasta shelf life will be like pasta you buy in shops :)
Mateo, do you recommend to always keep your dyes in water? My other question is do you prefer a more coarse semolina or a fine semolina? Thank you
Keeping dies in water prevents flour drying and clogging. #1 or course semolina is best for the "bite" in extruded pasta shapes. What you call "fine semolina" more typically called durum patent in the trade is far softer and will not hold fancy shapes like semolina would. Durum patent 00 flour is best when mixing and rolling long pasta shapes like tagliatelle, fettuccini or pappardelle. Here we want a more delicate profile. Eggs are almost always used here. By the way, "00" flour speaks only to the finely milled wheat. Big difference between all-purpose (white) flour and it's durum counterparts.
Can you explain how you dry the pasta? Thanks! ❤
Will do soon:) promise
Can we make any shape of pasta with this dough .and will it be better in taste or equal than egg dough? (Wanted to find a vegetarian or vegan dough that should be best as well and should say like "there is no need for egg to be best dough")
Yes - check my website for shapes made with vegan semolina dough
@@mateo.zielonka ok 👍
Thanks..what make and model is your pasta extruder? Or can you recommend a model?
Arcobaleno pasta stella
Hallo, warum hast du die Matrize im Wasser gestellt?
Where i can buy the machine?
Check out arcobaleno Pasta
Which brand makes these kind of machine and where is it available?
Arcobaleno - Lancaster, Pennsylvania
Why was your bronze nozzle soak in wate?
Yeah, cleaned and keep in the fridge.
@@mateo.zielonka And for what purpose do they do this?
@@danyakrivik2555 prevents the bronze from oxidation.
Hi Mateo, why are you using water instead of eggs?
For extruded pasta usually you will be using semolina and water - you can later dry this pasta completely and store for a year or so - it’s same way as they make shop bough pasta . You can off course extrude egg tagliatelle for example - but egg dough will not work as well with shorter shapes
It's a matter of taste and calories. When using durum semolina as the flour, the high protein will develop gluten structures that bind the pasta and maintain it's shape. Adding eggs gives a different flavor profile and a yellower color. The fat and calorie content obviously higher.
@@pastafreshinteressante observação!! Obrigada. Cordial saludo!