Well, if it takes a pasta machine, I will not be getting that result. I am not sure that a completely hollowed out roll is desirable, or even that tasty. I am in quest of the golf-ball-sized hole, surrounded by bread.

I need to try the recipe again, this time using only King Arthur flour. I think that there is something to how the ball is shaped, as well as the stamp, to get a good result. Perhaps, I can give it another try after Thanksgiving.