That is one fine machine. Lovely product making. 🎉 Pasta looks amazing.

@mateo.zielonka

5 ай бұрын

Thank you so much x glad you like it

@pastafresh

5 ай бұрын

Wonderful description on using the pasta extruder, done right!

Excelente demonstração!! Obrigada Mateo!! Cordial saludo!!😊

@mateo.zielonka

4 ай бұрын

Obrigado x

Wow that's so cool

Mateo, do you recommend to always keep your dyes in water? My other question is do you prefer a more coarse semolina or a fine semolina? Thank you

@pastafresh

5 ай бұрын

Keeping dies in water prevents flour drying and clogging. #1 or course semolina is best for the "bite" in extruded pasta shapes. What you call "fine semolina" more typically called durum patent in the trade is far softer and will not hold fancy shapes like semolina would. Durum patent 00 flour is best when mixing and rolling long pasta shapes like tagliatelle, fettuccini or pappardelle. Here we want a more delicate profile. Eggs are almost always used here. By the way, "00" flour speaks only to the finely milled wheat. Big difference between all-purpose (white) flour and it's durum counterparts.

Thanks..what make and model is your pasta extruder? Or can you recommend a model?

@mateo.zielonka

3 ай бұрын

Arcobaleno pasta stella

Can you explain how you dry the pasta? Thanks! ❤

@mateo.zielonka

3 ай бұрын

Will do soon:) promise

Hallo, warum hast du die Matrize im Wasser gestellt?

Can we make any shape of pasta with this dough .and will it be better in taste or equal than egg dough? (Wanted to find a vegetarian or vegan dough that should be best as well and should say like "there is no need for egg to be best dough")

@mateo.zielonka

Ай бұрын

Yes - check my website for shapes made with vegan semolina dough

@nononono.

Ай бұрын

@@mateo.zielonka ok 👍

Which brand makes these kind of machine and where is it available?

@rookierenovator

4 ай бұрын

Arcobaleno - Lancaster, Pennsylvania

Hi Mateo, why are you using water instead of eggs?

@mateo.zielonka

5 ай бұрын

For extruded pasta usually you will be using semolina and water - you can later dry this pasta completely and store for a year or so - it’s same way as they make shop bough pasta . You can off course extrude egg tagliatelle for example - but egg dough will not work as well with shorter shapes

@pastafresh

5 ай бұрын

It's a matter of taste and calories. When using durum semolina as the flour, the high protein will develop gluten structures that bind the pasta and maintain it's shape. Adding eggs gives a different flavor profile and a yellower color. The fat and calorie content obviously higher.

@Diana-il4dl

4 ай бұрын

​@@pastafreshinteressante observação!! Obrigada. Cordial saludo!