I have a Philips HR2355 pasta maker, which works wonders with wheat flour.
I tried to use it with corn flour, which hardly worked: either not enough water gave dry/crumbly pasta, or too much water and some kind of mashed potatoes sprouted out of the outlets.
I'd like to make corn pasta such as the Italian brand Le Asolane which cost 4x more than even high quality durum pasta.
The list of ingredients on the pack only mentions corn flour, so I'm wondering how they make it hold together and if it's doable at home with such a device.
Anyone with experience with that?
Thanks!
