Fresh Extruded Pasta
We love our extruder! It’s a seriously gorgeous machine. It’s sleek and shiny and has a gleaming bronze die which produces pasta with a rough-enough texture so that our sauce really sticks to the noodles. For extruded pasta, we push our dry dough (made with strictly the finest durum semolina milled in Lethbridge, Alberta) and the finest glacier-fed water of the Rockies through the bronze die. It squeezes past blades to make spaghetti, rotini, fusilli, conchiglie (shells) and the like. Yum! Our fresh extruded pasta has a firm texture similar to traditional dry pasta, while maintaining the flavor and resilience of fresh pasta.