We started with our pressure toasted yeast. We put it into a Vitamix and pulverized it into a fine flour. We combined 100 grams of the roasted yeast flour with 900 grams semolina flour. We put the two into the hopper of the Arcobaleno AEX 18. We added 300 grams water for 30% hydration. After mixing for 8-ish minutes, we extruded thick-walled rigatoni, die #80 1.2 mm thick. The flavor of the yeast added a dynamic savory flavor to the noodles. It diminished a bit after boiling. It was not lost; it became an accent rather than the focus.
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