Homemade Extruded Pasta

5 ounces semolina, plus more for dusting

5 ounces all-purpose flour

4 to 4 ½ ounces water


Combine the semolina and flour in a mixer fitted with a paddle attachment and mix until blended. With the motor running on low, slowly trickle in the water. Continue to mix on low until the dough resembles coarse crumbs. The dough will seem very dry at this point, but resist the temptation to add more liquid. A dry dough—so dry that it won’t even come together into a single mass—will be easy to feed into the extruder, and the freshly extruded pasta will be less likely to stick together. Cover with plastic wrap and let rest for about 15 minutes.


Pass the dough through a pasta extruder fitted with the desired die, adding only a small amount of dough at a time and moving it around in the hopper frequently to help it fall into the machine without binding. Cut the pasta to the desired length as it emerges from the die.


Makes 2 generous servings. Use the smaller quantity of water for a manual torchietto, the larger quantity for a KitchenAid extruder. Arrange short cut pasta in a single layer and dust long cut pasta generously with semolina and form loose nests on pasta screens, lightly floured parchment-lined baking trays, or towel-lined baking trays. Alternatively, hang long cut pasta on a pasta rack. Pasta may be left at room temperature like this to dry for up to several hours or cooked immediately. Cook in a large pot of boiling, salted water until al dente. Cooking time is usually only 2 to 5 minutes, depending on how wet the dough was and how long the pasta has been left to dry. To clean the extruder, disassemble, remove any large gobs of dough, and let the rest dry overnight before attempting to clean the parts. The dough will flick right off once it’s completely dry.