Shapes: Only extruded shapes Sauces: Any 400g semola rimacinata 100g coarse semolina 180g water to start and about 4 more tbsp once it started coming together in the mixer
This dough will be crumbly as it was combined in the mixer rather than hand kneaded. Allow it to be crumbly. While other doughs will need to be rolled into a ball for shaping and rolling flat, the extruder dough will be squished together by the machine so you do not need to do the squishing. Crumbly dough will more easily be moved along by the machine and not be squished until the last moment when it actually extruded out. If you squish it yourself first, it will more easily plug up the extruder.