Thanks Naf… but I use salt because fresh pasta doesn’t spend much time in the water, and don’t want to over-salt the water as I often use some of it in the sauce.
As for gluten, the KitchenAid’s dough hook works the heck out of the dough, plus I let it rest for at least a half hour before I roll it out. So I have never had an issue with texture… even the super thin sheets I use for ravioli.
IIRC I’ve never used salt in the extruder, but it has been a long time since I’ve used it, and my handmade recipe is something I have developed over that time.
Maybe I should just get a linguini cutter and ditch the extruder. The linguini disc is a PITA to clean (and the whole thing can be hit or miss somewhat), and all other pasta I cut by hand.
