Penne (Extruded Pasta)

“Extruded pasta is made using pressure to push a firm dough through a shaped die, creating pasta with unique textures and forms. Penne’s hollow centre and ridged surface make it perfect for capturing hearty sauces, pesto, and seasonal vegetables.”

Difficulty

Intermediate

Yield

Serves 6-8

Ingredients

500 grams semolina flour (preferably fine-ground semolina)180 grams warm water1 teaspoon salt1 tablespoon olive oil (optional)

Equipment

Pasta extruderPasta die (penne, rigatoni, or preferred shape)Mixing bowlsMeasuring cups or scaleBench scraperBaking trayDish towelLarge potStrainerTasting spoons

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Place the semolina flour and salt into the mixing bowl of the pasta extruder. Begin mixing while slowly adding the warm water. The dough should resemble coarse breadcrumbs or damp sand rather than a smooth dough. It should hold together when squeezed but should not feel sticky.

Allow the dough to rest for 15 – 30 minutes before extruding. This allows the flour to fully hydrate and creates a stronger pasta dough.

Set up the pasta extruder with the desired die. Feed the dough into the machine, allowing the pasta to be pushed through the die. As the pasta emerges, cut it into desired lengths using a sharp knife.

For penne, cut the pasta pieces approximately 1½ inches long. Toss gently with semolina flour to prevent sticking and arrange on a lightly floured tray until ready to cook.

Bring a large pot of generously salted water to a rolling boil.

Cook the penne for approximately 5 – 7 minutes, or until al dente. Cooking time will vary depending on the thickness of the pasta.

Drain well and serve with your favourite sauce. Extruded pasta pairs beautifully with tomato sauces, béchamel, pesto, braised vegetables, and rich meat sauces.