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Fresh pasta - help!

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Fresh pasta - help!

binkis | Mar 9, 2008 10:10 PM

I've begun making fresh pasta. I'm doing pretty good with it, but the pasta that I get has a texture more like egg noodles than like pasta. It's missing the "bite" that pasta typically has, and has the "slippery" noodle-y-ness that you get with egg noodles. Can anyone suggest how to get more pasta-like texture from fresh pasta?

Here's what I do:

3 cups flour / 2 eggs (water if needed)
Knead, fold over itself 4 times through pasta machine
Then thin out

I don't let the dough rest at any point (unless there's time between cutting it and dropping it in water).

Thanks in advance.

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