We combined 600 grams of fresh milled and sifted corn with 1400 grams of semolina. Then we hydrated it with 600 grams of water in the pasta extruder. We used die #64 to extrude long ropes of tubular noodles. We often cut these into shorter ziti. This time we wanted to keep them long and make candele. The sauce for these long tubes can range from a play off of Mexican corn with cotija to a ragout of clams and country ham to veal ricotta meatballs.
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