Until now, my pasta rolling set has been my favourite attachment, and indeed I recommend the rollers for anyone starting out in homemade pasta making, as I think that using the rollers teaches you about the properties of good pasta; what texture to look for in the dough, and so forth.
But this new extruder opens up a whole new world of pasta fun - you can make Spaghetti, Macaroni, Bucatini, Rigatoni, and Fusilli. For my first trip out, I made Rigatoni.
The cutter easily slices them to the length you desire and they held their shape until I was ready to boil them.
The rigatoni are, of course, a little thicker than factory-produced pasta, but that rustic-ness is part of the appeal of homemade pasta.
I am definitely impressed with my new toy!
Basic Egg Noodle Pasta
4 large eggs
3½ cups sifted all purpose flour
1 tbsp water
1 tsp salt
Break eggs into a glass measuring cup. You want them to come to 7/8 of a cup, add water until they do.
Place all the ingredients in your food processor and whiz together until you have a nice bowl of little tiny leathery balls. Dump them out and knead together until you have a firm, leathery ball of dough. Break into walnut-sized pieces and keep them covered as you make your pasta.
Feed the walnut-sized pieces into the hopper slowly and use the cutter to cut the extruded pasta to the length that you desire.
Carefully place the pasta on a dry tea towel until you are finished.
Cook in salted boiling water until al dente.