I can't see how the KA could extrude pasta properly. You need high pressure/force and a really stiff dough based on what I've seen.
If you let semolina dough rest for a couple hours or overnight the grittiness smooths away and it really turns out well.
it extrudes okay but the KA does work at it. it uses a screw feeder. I suspect the problem I ran into was that the dough was not stiff enough. I used an egg based recipe and I think you really need to use a water only recipe for the extruder to work well. This will make for a very stiff dough indeed.
That makes a lot more sense. I've never made pasta, is it obvious?Making the dough was a cinch, I used Denny's 50/50 - 100 grams and 1 egg per person methodology.I'm having trouble parsing this. You used yeast in your pasta? 50-100 grams of what?
I believe it's 50% semolina 50% regular flour with 100grams and 1 egg per person.
What better time than now?