Ana Gomez, the woman working the pasta extruder at Dal Grano in McLean, has a relaxed air about her as the machine squeezes out ­pale-yellow ropes of bucatini.

She glides a flat tool across the extruder's bronze die to free the ­hollowed-out strands, so she can build a small nest with them on a baking sheet. By the time Gomez sprinkles semolina flour over the nest, the mechanical pastamaker has already spat out more doughy lengths to cut and form.

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Source: https://www.washingtonpost.com/