What is the difference between rolled (laminated) and extruded pasta ?
There is a vast difference between a rolled or laminated pasta and an extruded pasta. First it is important to understand the different processes utilized to make an extruded versus a rolled or laminated pasta. Extruded pasta is formed by virtue of force. A worm or screw housed within a barrel turns at a continuous rate forcing mixed pasta dough down this barrel. Once the product reaches the end of this barrel, it encounters a die. An “extruder” die is usually a flat object of substantial thickness with various openings on its surface. The shape of these openings determines the shape of the final product. Extruded pasta is the type of pasta commonly seen on the grocery store shelves (Barilla, DeCecco, Ronzoni, etc.). Rolled pasta is formed by passing mixed dough through a set of adjustable opening rollers several times to form a continuous sheet of pasta dough. Each time this sheet is passed through the rollers, the space between the rollers is decreased making the sheet thinner. The f
