Slight fringes in the pasta or a rough surface ensure that it can absorb the sauce better later. Particularly smooth pasta is an indicator of too much water in the dough. If the dough starts to clump during the dispensing process, a little flour can be added through the feed opening during operation. The ratio of dry ingredient to liquid always plays an important role. If the dough crumbles or sticks too much, the mixing ratio of the ingredients is not correct.
Particularly at the beginning of the pressing process, it is normal for the dough to be very frayed, as a few grams of flour collect on the pressing cap, meaning that the dough mixture is not optimal here. We recommend cutting off the first 20 or 30 cm of the extruded pasta and feeding it into the kneading bowl through the feed opening.