first, the cutting isn't going well. I go down to the second to last thickness setting, dry 15 minutes then cut. i still have to pull them apart in the end. Do they need to be run through the final setting before they can be cut? Do i need more drying??
that is the machine I have. I don't like the way this guy screws down, i disagree with the very high reviews btw.
Second. . . . how chewy do you think fresh pasta should be? I've had it in restaurants and it's been all over the place on this one. I, personally, don't like it to be chewy. I rest 20 or so minutes before thinning the dough through the rollers to help relax the dough, I think this helps. Any other tricks to keep it from getting tough and chewy? Or is all of this moot and its all a matter of cooking time?
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