I just took over a restaurant and as I was cleaning out the basement I came across an old pasta extruder machine. Works great, no manufacture or model number on it. I've been rolling pasta for years with my Imperia and it's nice to be using an extruder as well. My question is does anyone have a great recipe for an extruder? I've been using a combo of semolina, egg and evoo, sometimes a blend of semolina with 00.
Also, occasionally I'll get some jagged strands, even after I've cleaned the dyes meticulously.
Thanks for any help.