Pasta extrusion with shaped dies for Philips Pasta Maker

Dies with special shapes – such as animals, cars, flowers, or complex formats like fusilli and cellentani – require dough with a very precise level of hydration. This is because these dies contain delicate elements, some of which are very thin. If the dough is too hard or dry, it creates excessive pressure inside the machine during extrusion. This pressure can damage or even break the die. For this reason, it is essential to follow the correct hydration instructions to ensure proper extrusion and preserve the integrity of the die.

Breakage or issues with shaped dies are almost always caused by incorrect usage. The most common reasons include:

– An unbalanced dough, often caused by the recipes provided by the Pasta Maker itself, which automatically weighs the ingredients but often results in underhydrated dough
– A dough that hasn’t rested, as the Philips machine starts extrusion just 3 minutes after mixing, with no settling time

These factors can compromise the extrusion process and, over time, damage the die, especially for more complex shapes.

Dough and extrusion process – The correct method

The standard Philips Pasta Maker process (add ingredients, knead, and immediately extrude) is not ideal for fine dies.
We recommend the following procedure:

1. Mix the ingredients and knead for 2 minutes
2. Pause the machine for 30 minutes to let the dough rest,
3. then knead for 1 more minute and extrude.

This optimized method ensures a uniform dough, prevents clumping, and avoids clogging or excess pressure in the finer openings.

Why is resting the dough so important?

Letting the dough rest allows:

• better water absorption
• stronger gluten structure
• improved dough elasticity
• reduced risk of die damage

Recommended dough:

– 250g of re-milled semolina
– 100ml of water (minimum 40% hydration). Knead for 6 minutes, let rest for 30 minutes, knead again, and extrude.