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.
Please. They are both correct.
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.
This recipe was amazing! We have been having trouble with the dough for our extruder and this ratio of 00 and semolina was spot on! Thank you so much!
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.
Glad I found this recipe for my elbow macaroni I didn’t realize that the one size fits all recipe wouldn’t work!. I had to use 3 eggs and additional Tbs of water. Live in the desert so it’s very dry here. Should have used maybe 1/2Tbs more water. But otherwise was able to extrude fusilli and large elbow macaroni. Time consuming but if I use it more I’m sure the process will move smoother! Thanks!
Thank you for the feedback, I didn’t consider the affect on dry climates – North Carolina is anything but dry!
Great recipe. I am a retired chef but I still do a lot of cooking at home and I love using my KitchenAid pasta press. This recipe was perfect although I did add just a small amount of cool water at the end just to bring it together.
Thank you so much, I love hearing this!
I’ve made this recipe twice now — once for rigatoni (which I froze) and most recently for bucatini. Both times, the taste was absolute perfection — truly one of the best pasta dough recipes I’ve tried!
That said, I ran into some trouble with the bucatini. Even using the recommended speed 10, it just wouldn’t extrude. I understand the dough is meant to be on the dry side, but it got me wondering about the wet-to-dry balance. Since “two eggs” can vary quite a bit in actual weight, I’m curious if you’ve considered providing a hydration ratio — for example, 250 g of semolina + 00 flour to X g of liquid. That way, if the dough comes up short after adding the eggs, it would be clear how much oil or water could be added to bring it into balance.
I hope this doesn’t sound annoyingly technical — sometimes pasta really is part art, part math! I’m just genuinely curious because I love the recipe and want to get it right every time. Looking forward to hearing your thoughts!
Wonderful recipe! I have struggled with my Kitchen aid extruder in the past but this recipe worked perfectly …has wonderful texture and flavor