Alright. So, a few months ago – eight, to be precise – my wife and I bought a masticating juice extractor. This is a toaster-sized appliance with a large auger, which forces foods down a cone with a sieve where the juice flows into a receptacle. It juices all kinds of fruits and vegetables, including carrots, celery, kale, spinach, grapefruits, apples, and beets. The list goes on and on.

The juicer also has a pasta extrusion component. Like I said, I’ve had this thing for months, and I hadn’t tried making pasta yet. That is until now.

The recipe was really simpler than I thought: 219 g of flour, 3 eggs, 2.5 g salt, and 5 ml olive oil*

I kneaded the dough until it was soft and smooth, adding a little water from time to time. This batch was just enough to make about four servings of pasta. To make a full batch, use 438 g flour and five eggs, plus doubling the other ingredients.

I attached the pasta extruding end for spaghetti-sized noodles and turned on the motor. Feeding small amounts of dough through the tube into the auger, the machine whirred and pushed the fresh pasta out the business end, and presto! We had noodles. The spaghetti strands exited the machine a little warmed, but they weren’t cooked, so that was fine. I quickly realized I needed another person to cut the freshly-rendered noodles to a manageable length. 50 cm is considered a traditional length. That’s half a meter long! Well, I cut them to about 20 cm each and dropped some into boiling water. Al dente took about 8 minutes. The cooked pasta had better flavor and texture than the usual store-bought dried variety. I’m pretty excited, especially that I got really good results my first time. I plan to add other ingredients in the future, like spinach and tomatoes. A friend forwarded me a recipe for butternut lasagna with cream and nutmeg. Wow! I can’t wait.











* all my measurements are metric units, sorry USA.