Mixed dough ready to extrude. It looks like beautiful streusel. Any wetter and the dough clumps into a ball in the machine. Starting to extrude. The dough comes together and the die warms up, improving the shape and texture of the noodle. Ready to cut. We use a knife and cut straight down. Practice allows us to get the timing right. Paccheri are cut and standing on edge, air drying for an hour before putting into zip-top bags and refrigerating.
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