A pasta extruder will automatically mix and knead pasta dough using any flour including semolina, which is then extruded under very high pressure through solid bronze 'dies' to form the pasta shape, there are many things that make extruded fresh pasta unique:

• Extruding through bronze dies imparts a rough surface texture to the pasta that will hold a sauce better than pasta made by other methods. It is unique to extrusion through bronze and we believe that bronze-die extruded lasagna sheet or fettuccine is even better than machine-rolled flat pasta.
• The extruded pasta is very dry so it won't stick together, making it very easy to handle and cook.
• It's mixed 'short' and doesn't develop the gluten strands as much, resulting in less bloat or 'fullness' and a much nicer eating experience.
• The complete process of mixing, kneading the dough and extruding a batch of pasta takes just 20 minutes. It can be cooked immediately.
• An extruder is built so tough that semolina can be used, which is too hard to mix by hand. Eggs can be added for richness, producing pasta with greater firmness and bite than pasta made with '00' flour, while being softer and more absorbent than dried pasta.
• Our pasta extruding machines are incredibly fast, easy to use and are a genuine revolution in pasta making. It is this speed and simplicity that enables fresh pasta to be made in-house where it could never have been considered before.

Find out more about our range of Pasta machines.