I Made My Own Macaronis From ScratchHome >> Recipes
Have you ever wondered how they make the hole in the macaroni, penne, rigatoni and other tubular pasta? There is much speculation as to how it's done. 'They must use long needles' say some, while other think that 'they first take the hole, then wrap it with pasta dough and let it dry'.
My new Kenwood Chef came with a domestic pasta extruder that promised to turn out 'fresh maccheroni rigati'. It worked! See for yourself how:
Start by beating a few eggs with a pinch of salt, then add twice their weight in semolina and mix. You need to reach a crumbly texture. If it makes a ball, add more flour and cut it back in crumbles. Too soft a dough will make your maccheroni cave in.
Assemble the contraption pictured above and attach it to the machine. It is quite simple really. A funnel feeds the dough to a worm drive that pushes it against a a bronze grid. The pasta is compressed and exits in one of four small chambers with a big pin in the middle. That's where the macaroni get their tubular shape. The dough exits on the other end as four little fluted tubes.
The dough begins its exit through the bronze extruder grate.
The macaronis are ready to be cut by moving the cutting lever you see above. You need to feed the crumbles manually and cut at desired length. Great fun!
I prepared it with an Italian recipe of crushed garlic fried in olive oil with chopped walnuts, fresh basil and lots of Parmesan. Another success at FXcuisine!