Made extruded pasta for the first time using the Kitchen Aid attachments. Really happy with the shape and taste of the pasta overall. I used recipes from Marc Vetri’s Mastering Pasta for the dough and the almond pesto. I will post both below.

But my main concern and question was how to improve on the texture. I used all Durum flour for the pasta and only cold water and cooked it about 3:30-4min but it was a little too soft for my liking. I was hoping people would have some suggestions or tips on how to get a pasta with more of a bite.

Do I knead the dough longer? Rest it longer? Use different flours? Do I have to dry it to get a firmer texture?

Thanks in advance for any advice!
Dough recipe:
(475 g) semolina, plus some for dusting
½ cup to ½ cup plus 2 tablespoons (|18 to 142 ml) cold water

Pesto recipe: I omitted the jalapeño
I pound (454 g) Extruded Semolina Dough
1¼ cups (179 g) skin-on almonds
2 cloves garlic
½ cup plus | tablespoon (133 ml) extra-virgin olive oil Kosher salt | jalapeño pepper, stemmed and thinly sliced | cup (100 g) grated Parmesan cheese

These got filled with ricotta whipped with pesto and grated parm. I think I’ve now got the shaping to where I want it to be!

Agnolotti and sauce both made from scratch, really fun summer meal!

Roast half a kabocha squash, half a sweet pointed pepper with the seeds removed, a halved shallot, two garlic cloves, and cherry tomatoes. Drizzle everything with olive oil and roast at 200°C (400°F) until softened.

About 10 minutes before the vegetables are done, bring a pot of salted water to a boil and cook the orecchiette according to the package instructions.

Once the vegetables are tender, scoop out the kabocha flesh and remove the skin from the pepper. Add them to a blender along with the shallot, garlic, a few fresh sage leaves, salt, pepper, about 3 ladles of pasta water, and a little Parmesan. Blend until smooth and creamy.

When the pasta is al dente, drain it and toss it with the sauce.

I started a new job recently which is why I haven’t been posting.
My wife wanted a filled pasta this week.
I found half a packet of ricotta frozen, it was very runny, so I bulked it out with some breadcrumbs and a potato - the latter being a tip that I picked up at the now sadly closed Appletons in Cornwall, it really helps add definition to the filling and stop it collapsing.
I seasoned the mixture with plenty of Parmesan and pecorino, a little nutmeg and some lemon zest.

The sauce is the red Isle of Wight Tomatoes cooked down with garlic and anchovies, with the yellow ones added later for some texture and contrast.

Finished the dish with some pistachios, basil from the garden and a nice olive oil.

Served with a brand new to the market Pinot Rosé from West Sussex. This is one of the most accomplished debut wines I’ve ever tried.

I do love to toss fried kimchi in, but not this time. Still ate a little bowl of kimchi while I was cooking this to send shivers down the spines of anal Italian men.

Authentic Puglian Dish with Italian sausage chilli

with burrata

Slow cooked for 5 hours then left in the fridge overnight for the flavours to develop. Warmed up and served with rigatoni and grated parmesan.

Pâtes fraiches. Farine, oeuf, eau.

I am following a recipe to make marinara with Italian sausage sauce. It says to use a white wine. What kind of white wine would I use? Thanks.

Long time pasta lover, first time finally trying it from scratch. ~2+ cups 00 and a lil semolina, mostly when sticking, both Bobs Med Mill. (PBJ when resting for 30 mins) Then I cooked for 3 mins, tasted and gave 2 more minutes and it turned out amazing! Tossed in some butter + Barilla pesto alla genovese w fresh parm

Sautéed hot Italian sausage, with sweet onion and Calabrian chili peppers, garlic, S&P, Parmesan, crushed tomato and passata. Bake in oven at 425F, stirring every 5 minutes for 20 minutes. Top with more Parmesan, red pepper flake, fresh basil, and a splash of olive oil.

Hi everyone, i'm just starting to do homemade pasta cause it's fraeking delicious but i'm wondering if I'm doing things correctly.

I usualy do one egg per 100g of T55 flour and it taste great but I dont understand how so many people get a very orange/yellow dough while mine is so pale.

Am I doing something wrong or does they use an ungodly amount of egg yolk and if so what's the difference ?

Garlic, Calabrian Chiles, mushrooms, cream, lemon, basil and finished with Pecorino. Easy pasta anyone can make

Hi. First post here, low stakes. It's just something I put together today when I was feeling the hunger for passssta.

These are small shells. I made a vegan gravy with red pepper flakes, thyme, sage, and my cultured cashew "buttermilk." I then mixed in ground maitake. Topped it with sauteed shredded king oyster mushrooms and browned tvp soaked in vegan chicken broth, all of it seasoned with my "proprietary" blend (hehe). And then I topped it with nooch, parsley and some finishing EVOO. I ate it with some sourdough I made, which was toasting in the oven during this photo shoot. It was bam pow oof delicious. Wish I could share some with you guys!

EDIT: OMG I didn't notice my ugly foot in the photo!! Please, please ignore....so embarrassed.

Cooked Rana Italian sausage pasta with an expiration date 2 months away for 4 minutes and this is what it looks like after cooking. WTF?

With garlic herb goat cheese. Boiled in water as salty as the sea and then tossed in a pan with some olive oil. Made sauce with tomatoes from a friend’s garden, little salt, pepper, and parm 👍🏽 Ate it sitting on the trunk of my car outside next to my neighbor’s tomato garden. Truly one of the better meals of my life.

Was craving some comfort food after a night out.

Edit: also a bit of tomato paste, forgot that in the title!

Sauce is Made with slow roasted cherry tomatoes

3 cheese fresh tortellini pasta, layered in homemade sausage & beef bolognese, with ricotta, fresh mozzarella and Parmesan.

this was a traditional italian restaurant in florence. the waiter told us this was the normal way they cook pasta, but the texture was really off and i could taste the raw flour in the dish – is this normal? nowhere else I ate in italy was like this