Ratio’s Based on Pack Size

1. Weigh Caputo Semola and warm water.  

2. Fit your pasta extruder with your desired Bronze or Teflon die. We recommend checking out the Arcobaleno website for high–quality pasta extruders and tools.  

3. Add your Caputo Semola Flour into your hopper and start the mixing process.  

4. With the extruder on, slowly pour in water and mix for 10 minutes. 

5. Check your dough for consistency – it should feel like wet sand. 

6. Allow the flour to rest and hydrate for a minimum of 30 minutes before extruding.  

7. Turn on the machine and begin to extrude. Be sure to toss the first few bits as they are most likely old pieces of dough from the die.  

8. Once your dough extrudes consistently, cut the pasta depending on your desired shape and length.  

9. Place extruded pasta onto a drying rack and allow it to air dry completely before storing in an airtight container. You can also freeze your extruded pasta to preserve freshness for up to 1 month. 

10. When ready to cook, place in boiling salted water and remove once al dente (1-3 minutes).  

11. Combine with the Ciao sauce of your choice, serve, and enjoy! 

Notes & Tips:

• The ratio of Semola to water can vary based on the shape, humidity of your environment, and altitude. Remember you can always add more water, so it is better to start with less and slowly add more as needed.  
• When you are not using an extruder die, keep it submerged in water to prevent dried out dough from clogging the piece.
• Its best to clean your extruded with an air compressor and a damp towel, too much water or soap can damage the extruder.
• Bronze and Teflon dies will both make great extruded pasta. Bronze results a more textured surface, catching and coating your pasta in sauce – Teflon results a smooth surface, absorbing more water/sauce. Depending on the shape, size, and style of pasta you are creating, we recommend testing both.