Extruder Pasta Dough
Different from the Spinach Pasta Dough, this allows other shapes to be created than just long-stranded pasta.
Ingredients
- 2½ cup (435 g) Semolina Flour
- 1½ cup (70 g) all-purpose flour
- ½ teaspoon salt, optional
- 4 egg
- ½ cup (120 ml) water
Directions
- Place the eggs and water into a small bowl and whisk to incorporate. Set aside.
- Place flours and salt, optional into Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid. Pulse 4-6 times to incorporate ingredients together.
- Start the machine. Remove the Small Food Pusher from the Small Food Chute and start adding the egg/water mixture through the opening.
- Once all ingredients are incorporated (about 30 seconds), run machine for an additional 5-10 seconds or just until dough ball has formed.
- Remove from the processor bowl and wrap in waxed paper. Refrigerate for 2-3 hours. Extrude into desired shape using a pasta extruder.
Chef's Notes
A simple recipe that comes together easily and is very easy to work with. An extruder machine is needed to complete this recipe - dough can be tough to roll on a standard rolling/cutting pasta machine.
Nutrition Information
| Serving Size | 1 serving (138 g) |
| Amount Per Servings | |
| Calories | 350 |
| Total Fat | 4g |
| Saturated Fat | 1g |
| Cholesterol | 125mg |
| Sodium | 240mg |
| Total Carbohydrate | 62g |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Protein | 15g |