From rigatoni to bucatini, this extruder pasta dough will hold its shape and make any sauce stand out.
As I mentioned in my Fresh Pasta Tutorial, extruder pasta dough varies from rolled pasta dough. For shapes like rigatoni, macaroni, bucatini, and true spaghetti- the dough must be more firm to hold shape. Extruded dough contains more semolina and less liquid. Some semolina flour manufacturers provide a recipe for fresh pasta that is simply water and semolina flour. While this will work, it really doesn’t provide the best flavor.
This dough recipe is straightforward and comes together in minutes. You’ll need to let it rest for a minimum of 25 minutes before extruding. This recipe uses a Kitchen Aid stand mixer with the extruder attachment, but works with any extruder.
Let’s get started, here’s what you need:
- 150 grams semolina flour
- 100 grams OO flour (or all purpose)
- 1 Tbsp olive oil
- 2 whole eggs
- 1 tsp salt
In my Fresh Pasta Tutorial, I caution against using your stand mixer for mixing the dough. For this dough, however, I always use my stand mixer. This dough is extremely dry and is difficult to mix together by hand. First, add the flours (that you’ve weighed) to the mixer and stir for a few seconds to combine. Add the wet ingredients + salt (mix them together in a bowl first, then pour into flour) and mix for two minutes on speed 2. At this point, you will need to form a dough ball with your hand. Again, this dough should barely come together and be fairly dry. The extruder will warm the dough and make it more pliable so we don’t want it too wet. You should not need to flour your work surface. Knead this ball for two minutes and cover in an airtight container for at least 25 minutes.
After the dough has rested, form small walnut sized balls of dough. I use the Kitchen Aid attachment cover as my reference, as seen below. Drop these into the extruder, one at a time until the pasta begins to extrude. Follow the manufacturers recommendation for speed and length of cut, based on the shape you are making.
The best part about extruder pasta is how easy it is to make. All that’s left to do is watch it extrude and choose a sauce to pair it with. My personal favorite for fusilli or rigatoni is my Easy Spicy Vodka Sauce. This dough is also ideal for drying and storing. Simply let your pasta air dry and store in an airtight container.
Questions? Leave me a comment!
Extruder Pasta Dough
Equipment
- Pasta Extruder
Ingredients
- 100 g OO Flour you can use all purpose here as well
- 150 g Semolina Flour
- 2 eggs
- 1 Tbsp Olive Oil
- 1 tsp Salt
Instructions
- Weigh the flours on a food scale.
- Mix the eggs, olive oil, and salt together in a small bowl.
- To a stand mixer, add the flours. Stir with the paddle attachment for a few seconds to combine.
- Add wet ingredients and mix on speed 2 until combined. Dough will be very dry, extruder dough needs to just *barely* come together as a ball. The machine will warm the dough as it extrudes.
- Knead dough on a clean surface for two minutes. You should not need to flour the surface, this dough should not be wet enough to warrant that.
- Follow the instructions on your extruder to make whichever shape you desire.
Awesome recipe. Regarding the wet ingredients, do you have a preferred weight for the eggs and oil. Egg weight varies quite a bit so weighing will limit that. I do that for my roller pasta.
Hi Eric, I don’t weigh the eggs and I haven’t had an issue with it. I will compensate with flour if it is too wet or water if it is too dry.
“Firmer”, not “more firm”😵💫 It’s English.
Thank you for visiting Tequila & Flour!
kosher salt or regular salt?
Honestly, either. It’s not enough to make a huge difference. I use sea salt.
great recipe , have you tried making pasta with the extruders without egg ? I’m worried about shelf life.
Personally no, however you should be able to increase water content to make up for lack of eggs.
Thanks so much for this recipe. Is it ok to let it air dry and store if it contains egg?
I personally let it air dry but do store in the fridge.
Hi! When you say the dough needs to be firmer for shapes like rigatoni, bucatini, etc, how would you change your recipe to achieve a firmer dough?? Huge thanks!!
Hi! What I mean is that this dough is more firm than regular pasta dough for rolling. This is suitable for rigatoni, bucatini, etc!
Do you use eggs from the refrigerator or room temperature?
I let them come to room temp before use!
Can I dry this pasta at room temp and then store?
Yes, I do always store mine in the fridge though.