On Feb 24, 5:26 pm, "Pete C." > wrote:
> wrote:
>
> Use a meat grinder with a sausage stuffer nozzle. With the sausage
> nozzles for the Kitchen Aid grinder attachment, your options are 3/8" or
> 5/8" which should be close enough.

I'll have to look into that, since I use a Kitchenaid Artisan mixer.
Thanks for the idea (although it looks like it'd be a bit more money
than I was hoping to spend).

There's one thing that concerns me, though: wouldn't the grinder
mechanism cut the dough up into little pieces before extruding it? I'd
really rather avoid doing that.