| | PASTA, anyone Pasta, it must be.
- If it is flavor you are after, rolled pasta is about twice as light (half as dense) as extruded pasta, which makes it lighter tasting and better able to absorb sauces.
- You are in control of your pasta. The thickness of rolled pasta can be controlled from paper-thin to cookie-thick, whereas the size of the die controls the thickness in extruded pasta.
- You are able to control the cooked consistency if your pasta, rolled pasta cooks in less than half the time that it takes for extruded pasta.
- You have better control of your recipes, rolled pasta recipes have greater flexibility than extruded pasta recipes, which are limited to certain consistencies and lack the ability to add whole ingredients, which would not pass through the dies.
- You'll find more odd shapes with store bought pasta, as the shapes must be extruded. Extruded pasta allows you to easily make tubular and other odd-shaped pasta that can't be fashioned from rolled dough, but you have a much heavier pasta.
- Make homemade delicious pasta in as little as twenty minutes.
$21.00 | $3.50 | $21.00 | $8.95 | $42.00 | $21.00 | $90.00 | $21.00 | |
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