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Rubbery pasta


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Home Cooking Pasta

Rubbery pasta

Skip60 | | Aug 17, 2013 04:13 PM

Okay, what am I doing wrong?

I have made pasta at home for a while but it is often rubbery.

I use )) Italian flower and a whole egg. I work the dough for about 4-5 minutes, until it is a well-formed ball. I wrap in in plastic wrap for 20 minutes or so then run it through my pasta machine, usually folding between each setting.

I boil it for about three minutes.

Am I working it too much? Cooking it too much?

Thanks for any help.

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