1. Do not attempt to make ROLLED pasta with an extrusion machine. It is like trying
to paint a boat with a spoon. It can be done, but it is not worth the effort. Either get a
machine for tagliatelle etc. or roll it by hand when you have made the dough.
2. I looked at your digital image of your rigatoni. Despite enhancing the image I could
not get a clear picture of the product. But it looked to me as if the rigatoni were
collapsing and not properly hollow at all. The dough seemed soft. When you make
spaghetti, or capellini, does it all stick together in one lump?
I ask this because I used to have a hand crank machine. It never worked and got
chucked. If the dough was soft enough to come through the holes it stuck together. It
NEVER formed tube pasta. I have heard that domestic electric powered machines like
yours are the same, ie they do not work or produce the product they are supposed to.
This is because they cannot produce the tons per square inch necessary to pressure
form a proper pasta dough into strands or tubes. But as I live in a very backward
country where the dominant retailers have hardly heard of wholewheat pasta and have
no intention of stocking it, I would be interested in a machine that does work so that I
could make wholewheat macheroni etc. myself.
3. As for a ravioli making machine, one that really works where you put the stuffing
in the hopper and the pasta in the rollers and it actually stuffs and makes the ravioli,
forget it unless you have a spare room in your house and $10,000 to spend. As far as I
know, there are NO domestic ravioli making machines worthy of the name. But I
would be delighted to be proved wrong.