The Great (in my mind)Pasta Experiment

We all know how to make and dry spaghetti or any long form of homemade pasta. My concern of late has been short pasta. I can use the regular recipe to make bowties and penne....but both are time consuming so I've been testing pasta extruder machines.

The recipe for the dough is not at all what we're used to. Not wanting to get too techincal, the hydration rate for the extruders is critical and I've worked and worked on it (which means I've made A LOT of short pasta).

My discovery is:  you can't dry extrided short pasta and/or freeze it for later use. The short, extruded type pasta (rigatoni, fussilli, farfalle etc) has to be cooked within a couple of hourse of extruding.