I don’t remember. I rarely use canned mushrooms (unless they are on the clearance shelf at the store).
I usually slice up whatever mushrooms are on sale and lightly fry them in olive oil with garlic powder.
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When I got the Kitchen Aid attachment, the old hand cranker went into the caft clay box for rolling out the Fimo clay.
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I use the cutters, too. Now I’m thinking I might need an extruder. 
I thought the same thing. But hey, canned mushrooms on pizza at a slice joint is not unheard of.
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your food snobbery needs work
Nothing wrong with canned mushrooms, it just seems a little incongruous. Looks delicious!
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I like canned mushrooms, both taste and texture. Totally different item than fresh, not to be compared.
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I would never have thought to make the base pasta spicy – sounds great!
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Yes… we like those Southwest flavors.
Something with a little “kick” to it!!
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I wonder what poblano chile would be like. Do you roast it then purée in blender?
Sounds interesting… I was surprised how many habanero peppers I had to put in the mix to get that “kick” we wanted.
I’ve never tried poblano peppers in a pasta dough, but yes – I would think you would have to roast them first.
A cookbook author I know a little swears by this extruder
But this is more my speed:
https://a.co/d/9O6Bflq
My dream would be to attach a cooking chamber, then a sauce chamber and then extrude directly into my mouth. And since I’m sharing silly ideas, I’d be remiss in not mentioning that I’ve always wanted to fill a pool up with chocolate pudding, dive in with a spoon in one hand, a can of whipped cream in the other, and eat my way out.
Sorry, i probably should have saved that for the chocolate pudding thread I need to start. Or maybe it belongs in the Freudian food fantasy thread. Or the Covid fevered food dream thread.
So many choices.
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This is like an Indian sev extruder (original, the “modern” one has a press which is easier). I bought a spritz cookie press to make the same stuff.
I am intrigued by this electric handheld.
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What about me doesn’t?
IMO habaneros just have a better flavor than jalapeños, more fruity and less vegetal.
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I agree – we liked the habanero pasta better.
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I like making fresh pasta for lasgne, pappardelle, and ravioli and other things that will get filled. For all others I prefer dried pasta, but I have become obnoxiously picky about dried pasta. I use an old but easy and reliable hand cranked Atlas.
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It sounds like you don’t make your own dried pasta? Why not?
I am lazy. I do not want to get a bunch of cutters and extruders, etc. Plus, Central Market Gragnano pasta is pretty darned perfect as far as I am concerned. They make shapes that meet my needs, and the very rough surfaces hold sauce beautifully.
