Hi! I’m a longtime professional pasta chef, producing for restaurants for over a decade. However, this issue has plagued me since forever. When extruding campanelle, the first 2/3 of a tray comes out great. For most of the rest of production, half of the pieces come out unfurled and the other half lose their fluted edge as shown in the photo.
I’ve experimented for months with hydration to no avail. I’m suspicious that the heat produced by the extruder and the die could be causing this issue, it I’ve had this problem with 3 different types of extruders so far.
I’ve reduced hydration from 33% all the way down to 25%, which feels as dry as it can be without just being straight up dry flour.
My managers and superiors have been absolutely no help. I just don’t have time to either A) unfurl each one by hand, which I’ve done in the past, or B) pause production for the die to cool down.
The recipe I’m using today is
– 8000g semolina
– 2160g water (27% hydration)
Any advice is beyond welcome! TIA!!!
by suddencreature