Pasta – the difference between Pasta Sauce and Spaghetti Sauce

The two tools I have used to make my own pasta are rollers and extruders.

The extruder sounds similar to the pressurized tool you described above. It uses an auger like a meat grinder and produces round pasta like spaghetti. Shells and macaroni are also made by extruding. The material that the die is made from with affect the texture of the pasta surface. The one that I used was an attachment to a stand mixer and costs ~$100.

Pasta rollers have a couple precision rollers with variable spacing for forming the pasta and a set of cutters for slicing the pasta into linguine. There are various sized cutters- my cutters are just one size. The rollers are also a fairly simple machine and can be powered, a stand mixer attachment, or rolled by hand which I have. My hand cranked rollers cost ~$50 new.

Rollers are easy to get used because they are the kind of thing that people get for wedding gifts and never use- like yogurt makers. I got mine unused at a garage sale for $5. This bit of information may not be applicable to you in Germany. :)

Red pizza sauce is often (but not always) two things:

1. Thicker. Thinner sauce will tend to run in the oven and also steam the pizza crust as it cooks - if loaded with toppings, otherwise thin is fine. Depending on the crust, the heat of the oven, the toppings above sauce, and how watery it is, this may not be needed. If you've just got some crushed tomatoes and a few bits of cheese in a super hot oven - the sauce should be fine without reducing beforehand. If you've loaded up a bucket of sauce and a pound of cheese, precook and reduce the sauce.

2. It's often simpler. Many pasta dishes like spaghetti highlight the sauce and hours of simmering happen for the sauce to bring it to perfection. They're all about the sauce. Pizza is really about the crust and what highlights it. Many of the best pizzas are simply topped. Crushed san marzano tomatoes (sometimes) reduced with a hint of salt is often all I do, and franky, it's enough. I'm not talking about the jarred varieties here, but what you might cook at home. Jars in the store, the main difference is just how thick it is.