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making fresh pasta


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making fresh pasta

Wendy Lai | | May 20, 2002 02:02 PM

So I posted once before about my first attemp at making fresh pasta. That time the resulting pasta was very hard to roll out and super al denta, no matter how long it boiled. Someone told me I had too little liquid, thus the tough pasta. So last week I tried again, this time with a different recipe. The pasta this time was easier to roll out, it handled well, wasn't sticky, seemed not to be too dry or wet. But when cooked, at first it was still a bit too tough, but after a day or two the cooked noodles lost all its al dente-ness, became slighly mooshy.
I don't know what I am doing wrong. I didn't have a pasta rolling machine before, so I can't get the pasta to be very thin. I do have one now, so am willing to give it another try. Any advice for me?

Oh and by the way, I used all purposes flour both times, because that's what the recipes called for. Both recipes were egg noodles, basically flour, egg, salt.

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