I've read a 2010 post on here regarding help with homemade pasta and have followed all those tips however my pasta, when cooked in boiling water, comes out very, very thick. It poufs up - I don't know how else to explain it but it quadruples in size once cooked and I don't like it at all.
I used 2 cups A/P flour, 1/4 tsp salt and 3 eggs. My eggs weren't at room temp but I can't imagine that is why my pasta is puffing up so much. It's not silky!! Please help!
I should also add I've made it in the food processor and made by hand. I've also let it rest on counter and in fridge and then counter. I do use the Pasta Press by KitchenAid.
Any ideas would be much appreciated! thanks!
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