After making pasta for 40 years I got a bit bored and using a pasta maker opened a new world.
Thanks to the pasta maker I got rid of packaged pasta as all the pasta I use now is made by me. This means total control over the flour used, no need to make pasta with eggs, and water is good enough for daily pasta.
With the strong press of the pasta maker using durum and also stone milled flour is a breeze and flat pasta is the past, now you can extrude pasta using bronze disks for a more porous result.
Making pasta is addictive and it’s not a cheap game as after 6 years of use I keep buying and experimenting with new disks to extrude new types of pasta.

Ingredients

• 400 g. of ancient grain flour or semolina, any durum flour is fine
• 42% of liquids, adjust hydration depending on if you use eggs or water

Directions

1. Choose the right disk to extrude your pasta, plastic is easier to use and clean, and bronze is a bit more complicated but delivers a better result.
2. Hit the button (1) to start the machine
3. Open the lid and place the flour in the pasta maker container, you can use the integrated scale or weigh the flour before
4. Hit button (2) to choose the type of liquid, water of eggs
5. Add liquid slowly using the quantity suggested by the machine or the percentage suggested by me, in any case, you might have to adjust hydration a bit (I use spry water or sprinkle flour to mix it better)
6. Hit the button (3) and mix for 3 minutes
7. The machine starts extruding after 3 minutes, don’t do it, switch the machine off by hitting button (1)
8. Wait 30 minutes or more to let the glutinous mesh improve, this way you will have a more elastic daw
9. Switch the machine by hitting button (1)
10. Force a new flour mix by hitting button (3) for 7 seconds
11. Once the machine extrudes pasta, cut the first round and put it back in the flour container until you get a good result
12. Cook and enjoy