1. Place 1 kg of Caputo Gluten-Free Flour into the hopper of your pasta extruder. Mix for 2 minutes to break up any clumps of flour. 
   
2. With the mixer running, slowly add the warm water and continue mixing for 10 minutes.

    

3. Check the dough to ensure it has reached the proper consistency. The texture should be crumbly but hold together when squeezed in your hands. Note: Unlike traditional extruded pasta dough, this gluten-free dough will not have the typical "wet sand" texture. However, it should not form a uniform dough ball. 

4. Once the dough reaches the desired consistency, begin extruding. Remove the first few pieces of pasta from the die and begin cutting once the dough extrudes consistently. 

5. If the dough is too dry, gradually add water in 10 g increments until the desired consistency is reached. 

6. If the dough is too wet, gradually add Caputo Gluten-Free Flour in 10 g increments until the desired consistency is reached. 

7. Once extruded, dust the pasta with rice flour to dry slightly before vacuum sealing and freezing, or cook within 24 hours.

Having trouble with extruded pasta? Check out our guide here.