When I order fresh or house-made pasta at a restaurant, I get a pasta that's slightly translucent and has a lightly rubbery bite. It's heavenly.
When I make it at home, although it's very good indeed, it's floury white in color and tender without the delicate chewiness. I've tried AP flour and semolina flour and varying combinations of the two. I've tried making it without eggs, but no luck. I'm beginning to suspect that the restaurant "fresh pasta" is made off-premises via some sort of commercial process which I can't duplicate at home. Maybe the process is similar to that which is used making wonton skins, as a fresh wonton skin is much more similar to restaurant fresh pasta than the homemade pasta I make at home.
Does anyone have any secrets to share so that I can achieve a restaurant-quality result?
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