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In this video I'm going to show you exactly how I make dough for a pasta extruder. For this dough I use 100% Coarse Semolina flour and 30% cool water. So in simple terms for every 100 grams of flour I use 30 grams of water. This very low hydration is crucial to making extruded pasta as the dough and shape actually form while the pasta extrudes from the pasta die. This hydration allows the machine to create a pasta that has just enough moisture to pass through the die without crumbling and the final shape will be dry enough to hold its shape well during storage and cooking. It also helps create a beautiful fine rough texture on the surface of the pasta which helps the sauce adhere to the pasta during the cooking process. If there is too much water in the dough the pasta will extrude with a very smooth surface and will stick together and won’t hold it’s shape well after it is extruded and cooked. This dough is very sensitive to the humidity in the room as well as the freshness of the flour. A fresher flour may need less water compared to an older drier flour. I find that this hydration of 30% is a great starting point. If your pasta is extruding very smooth and sticking together you may want to lower the hydration. If your pasta is extruding very dry and cracking you may want to raise the hydration. I would only raise the hydration by half of a percent each time and adjust from there. Different machines may need different hydration levels depending on the pressure that the machine applies to the dough passing through the die as it extrudes. But don’t worry, once you start making extruded pasta and know that you are looking for a final shape that is dry enough to hold its shape after extruding, doesn’t stick together, and has a fine rough surface texture you’ll be able to make extruded pasta on any machine.

Please leave any comments or questions below and share your progress in The Pasta Community Page.

Full recipe with exact measurements below

*For the most comprehensive understanding of this method, please watch the video recipe once then read the written recipe once. Then watch and read at the same time. Then make the recipe yourself while watching the recipe video once more. You’ll be able to completely understand the method while you actually make the recipe.*

Formula
Coarse Semolina, 100%

Cool Water, 30%

Recipe
Yield: 1950 grams of dough

Ingredients:

Coarse Semolina, 1500 grams

Cool Water, 450 grams

Method:

- Add the semolina flour to a large bowl and add the water.

- Begin mixing with your hands, you will notice large chunks of dough but you want to break those down into smaller pieces by crumbling the dough with your fingers.

- Once you have rough pieces the size of an olive it is ready for the mixer.

- Add the mixture to the mixer and mix for 10 minutes, this will break the mixture down into even smaller pieces and help the flour hydrate fully.

- After 10 minutes the dough should have a fine consistency with no large pieces.

- This is now ready to be extruded.

- KEY POINT - Use this dough immediately for best consistent results. This dough is very sensitive to humidity so you want to use it at the exact moment you make it.

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