Tried making spinach bucatini with the KitchenAid KSMPEXTA extruder attachment tonight. It **mostly** worked (see the result here https://www.instagram.com/p/Ch0fg4CLPUa/), but I'm hoping to improve.
I've read that many commercial extruded pastas use 30% liquid for 100% semolina dough. So with that ratio in mind, I juiced a bag of baby spinach and ended up with 80g of spinach juice, and combined it with 267g of semolina and and 5g of salt (approximately 2% of the flour weight).
The uncooked bucatini was a little salty but not offensively so, but distressingly, only about 1/3 of the pasta survived the extruding process intact. Many of the strands exploded/cracked during the extracting process (resembling octopus tentacles), and a few of the passing-for-bucatini strands broke into shorter lengths than I would have preferred.
Is my dough too wet? Too dry? Is the salt the culprit? Do I need to knead it more? Is it a mistake to use 100% semolina? Is this machine awful and I'm an idiot for expecting good things without investing in the proper tools? Something else?
Thanks in advance for your advice.
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