u/PastaMechanic

I extruded the radiatori myself from semolina and water using a bronze die, then slowly dried it before cooking.

Last night I made it with Italian sausage and rapini, along with garlic, white wine, chicken stock and Parmigiano Reggiano.

The sauce worked particularly well with the shape — the sausage and bits of rapini get caught in all those ridges and little spaces in the radiatori.

I learned a couple things while making the dish. The pasta and rapini have roughly the same cooking window, so starting them at the same time in separate pans made the whole thing come together much better. And with the wine and chicken stock, I found there was no need to add pasta water at the end.

Included a few photos of the process but I couldn't figure out how to include a video of the pasta extrusion. Let me know if you want to see it and I'll add a link in the comments to it and the whole recipe.

This is one of the pasta shapes I’ve been making for my little Un po’ di tutto project, and probably one of my favorite uses for it so far.

I bought a half pork belly at Costco, rolled with garlic, sage, rosemary, fennel pollen, and roasted until juicy inside with crisp, caramelized edges.

I originally created it for one simple reason—to convince my children that peppers could actually taste amazing (they were not fans). Now, it's in regular rotation.

This dish is do simple but has such a wow factor that it's great for dinner parties. And, it can be made ahead of time.

I posted the complete recipe here https://cooking.allpaul.com/recipes/pasta-al-forno

Hi everyone,

I've been making bronze-die extruded pasta on a Pastabiz P3 and have had good success with shapes including campanelle, radiatori, casarecce, paccheri, and mezzi rigatoni.

The one shape I haven't been able to get right is cavatappi. I recently tried the 200TT die, but the pasta consistently deformed as it exited the die and never developed a clean, uniform spiral. I experimented with dough hydration and other variables, but in the end I decided to return the die.

I'm now considering the 267TT torchiette die and was hoping to hear from anyone who has experience with it.

A few questions:

• Does torchiette generally extrude cleanly on the Pastabiz P3?
• Does it hold its shape well during drying?
• Are there any hydration or extrusion adjustments that helped?
• Is there anything else I should know before ordering the die?

I'd appreciate any advice or photos of your results. Thanks!