We used the machine to make these extra large wagon wheels. When you see boxes of wagon wheels on the shelf you don't think of them in other lengths and the possibilities for them. When you are extruding them and the length can be controlled and adjusted the mind begins wander.
1000 grams rye flour
1000 grams semolina flour
13 grams salt
13 grams baking soda
13 grams ground and sifted caraway seeds
640 grams water
Put the rye and semolina flours, baking soda, salt and caraway into the pasta machine and mix to distribute in the hopper. With the machine running, drizzle the water into the machine. Mix the dough for 6-7 minutes. Check the consistency of the dough after four minutes. It should begin to resemble course streusel. Squeeze the dough together in your hand. Break the dough apart. If it breaks cleanly the dough has enough water. If it crumbles add additional water in 20 gram increments. After the dough is kneaded, let it rest for ten minutes for ideal hydration. You can begin to extrude at this point as well.