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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Equipment
Spaghetti alla Chitarra (Abruzzo): Creates square-edged strands that trap egg-based sauces
Paccheri ripieni (Campania): Rough interior grips ricotta fillings during baking
Busiate trapanesi (Sicily): Helical shape from bronze dies captures pesto trapanese
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Over-extrusion
Cause: Excessive pressure forcing dough through dies
Fix: Reduce extrusion pressure and maintain dough hydration at 30-32%
Die clogging
Cause: Insufficiently hydrated dough or flour impurities
Fix: Sift flour and adjust water content incrementally