Mixed dough ready to extrude. It looks like beautiful streusel. Any wetter and the dough clumps into a ball in the machine.
Starting to extrude. The dough comes together and the die warms up improving the shape and texture of the noodle.
Ready to cut. We use a knife and cut straight down. Practice allows us to get the timing right.
Paccheri are cut and standing on edge, air drying for an hour before putting into zip top bags and refrigerating.
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