My son bought me the pasta attachments for my KA stand mixer. (Such a nice boy!)
Anyway, I tried to follow the recipe that came with the booklet and the dough was dry and crumbly. I couldn't even run it through the rollers without it shredding and breaking apart.
Next, went online and realized I may have added too much flour - even though I followed that recipe in the booklet. So, less flour. Still shredding when it goes through the roller.
I'm about to give up, but I don't want to hurt my son's feelings.
Why does the pasta in Peter Pasta YouTube vids, and on cooking shows, look so golden and supple?
Is there a secret?
So sad, since you can see my moniker is breadchick. I rock with yeasty artisan breads, etc., so I thought maybe I didn't give it enough kneading to develop the gluten. Then, it was too tough.
Should I just stick to bread? Maybe just practice - like breadmaking? Thanks in advance for any help.
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