A formulation specifically designed for use in a machine that forces dough through a die to create various pasta shapes. This preparation typically involves a precise ratio of flour, liquid (often water or eggs), and sometimes salt or oil, tailored to achieve the desired texture and consistency required for successful extrusion. A semolina-based formulation intended for this process, for example, may require less liquid than one made with all-purpose flour.
The proper preparation of dough intended for this mechanical process offers significant advantages in efficiency and consistency. It ensures uniform pasta strands or shapes with minimal waste, reducing the need for manual shaping and increasing production speed. Historically, these specialized formulations represent an advancement in pasta production, allowing for greater control over the final product’s texture and cooking qualities, leading to the diverse array of pasta shapes available today.
