Dough in general is very amenable to be smushed, smashed, mushed, and extruded
Specifically I was thinking of the fact that 3D printing tends to want to lay down a little layer at a time, instead of a continuous sheet as you need to have in ravioli. Otherwise the dough would simply all apart.
You didn't read the parent post very closely
Are you a condescending asshole in real life, or just the internet?
I know a lot about food and cooking, as well as the machines used for it
So, if this machine is going to roll out a continuous sheet of pasta onto a tray with indentations, pass over that and put in the topping, and then roll out a continuous sheet on top
If it's going to lay down a tiny little layer of pasta dough in successive layers
I have no problem with the concept of a pasta making machine
But when you describe something as 3D printing, and all it's doing it rolling out a sheet of pasta
What I'm skeptical about is if this is actually "3D printing" in any meaningful sense of the word.