I'm gluten intolerant and tempted to have a go at producing my own pasta. Does it make sense to use an extruder attachment for a kitchen machine to produce e.g. rigatoni or fusilli, or will this never match the quality of store-bought dry pasta?
I remember with horror the first commercially available packs of gluten-free pasta, which were brittle and slimy when cooked. Luckily most manufacturers have now improved their recipe. Can I recreate - or even improve - their result at home, or would one need the high pressures and precise temperature control of commercial machines for this?
I would be extremely grateful for some honest opinions of people who've actually eaten home-made extruded gf pasta before I invest in a dedicated attachment. (Possibilities are Kenwood AT936 or AT910 - any shared experience with those would also be very welcome, along with good recipes).
If pasta rollers are sooo much better, I can of course make do with tagliatelle...
Many thanks in advance!
Edit in response to Joe (thank you!): Extruders appeal to me, because I suspect that the real value of pasta rollers is to develop the gluten - and that's obviously superfluous in gf pasta. The difference between wheat or no-wheat dough should be less obvious when using extruders - unless you really need the high pressure of commercial machines.