The Torchio works well for making pasta for 2 - i.e. 200g of flour. 500g of flour has to be done in 2 runs as the piston of the torchio only holds dough made from 200 to 250g of flour. I make the dough the same way as I would for roller pasta maker and let it rest for 45min after making by hand before extruding it.
It takes about 1 hr to make the dough (including resting) for the torchio, and probably another 15 minutes to extrude it through the torchio.
Many thanks. The electric extrusion takes place under much higher pressure and with a less hydrated dough resulting in drier and denser pasta with a good bite to it when cooked.
