Years ago we attempted to make shrimp rigatoni. The results deflated me and the idea and our pasta extruder were put on the shelf. Now, with a bit more knowledge and a faded memory of past failures we decided to tackle the task again. The newest results showe promise and present new questions. We were able to make true rigatoni with shrimp which were delicious. The questions were about whether or not the results were better than the original and worth the effort in making them? As I type I realize that the whole is greater than the sum of its parts. Our rigatoni is shrimp. The snap remains as does the intense flavor.
With rigatoni getting there it is time to reveal. My real goal is to make shrimp shells. Unfortunately inexpensive and slightly expensive pasta extruders do not come with a die for shells. For now we will continue refining the rigatoni and perhaps venture into fusilli and macaroni. If anyone is up for sharing a pasta extruder for proteins feel free to drop a note, it would be great to be able to say we ate a bowl of shrimp shells.
