Which pasta dough recipes work ( all 00, 00 and semolina,+/- olive oil, what proportions, etc) best for 'hollow' style or '3D' fresh pastas like bucatini, mac noodles, fusilli etc? The recipes I have seen assume one is making 'flat' shaped pastas or raviolis. I have read a terrific discussion from the guardian uk but it does not address this question -- and perhaps there is no need to adjust for the type of pasta I want to make ( with Kitchen Aid attachment)
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This is the link to the guardian article.
Here's a flour-and-water version with photos and details: http://www.hungrycravings.com/2009/12/adventures-in-extruded-pasta.html
thirschfield uses two flours in his farfalle, along with a drop of olive oil in his excellent recipe: http://www.food52.com/recipes/8525_farfalle
My KitchenAid manual isn't where it should be, and I can't remember if there are two different recipes for flat and extruded pasta doughs. Do you have an owner's manual at hand?