We are often asked if the Arcobaleno can make sheets of noodles. During a recent workshop, we demonstrated the functionality of the lasagna die. The dough being extruded is 100% semolina flour, hydrated with 30% water. These sheets are flexible with a firm bite. The white lines on the dough are signs that we are nearing the end of the extrusion. The machine is almost out of dough and is pushing out the last of it. The end of the dough behaves well, though occasionally the lines are signs of weakness in the sheet where it may tear, so use those pieces accordingly. We roll the sheets around a dowel and then wrap the dowel in plastic wrap until we are ready to cut the sheets. The lasagna sheeter may also be used for ravioli dough. We change the formulation for that, adding all-purpose flour and eggs. After extruding a large sheet, we cut the dough into workable pieces and then roll the dough thinner using a sheeter. The extruder gets us 90% of the way for ravioli dough. The sheeter allows for an added level of refinement that we look for in a delicate stuffed pasta, especially when making them in quantity. There’s something special about sinking your teeth through an almost transparent layer of fresh pasta to release the goodness tucked away inside. It’s one of those small details that make a dish memorable.
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