[Sca-cooks] Extruded pasta

[johnna holloway]

That new work Pasta by Serventi and Sabban goes into this. It seems to 
be in the air, according to them in the 16th century when the "ingegno 
per li maccheroni" was in use. This is literally they say, a macaroni 
engine. They mention that the guild of vermicelli makers in Naples was 
requiring an extrusion press by 1579 when it was incorporated into the 
charter.

I gave the full details on the book in a post earlier this week.

Johnnae llyn Lewis

david friedman wrote:

> The rishta recipe (13th c. Islamic) specifies rolling out the pasta; as 
> far as I can recall, none of the 13th or 15th c. Islamic recipes refer 
> to extruding it. Modern pasta makers, on the other hand, extrude. Does 
> anyone have evidence on when extrusion came in as a way of making pasta?