Hoping you all can help me out here with an issue I've been having. I've tried many types of pasta doughs and any time I make an egg pasta, I always get the same issue when finishing it in a pan with whatever I'm using to sauce it. The dough itself always feels right before cooking, it's only after that it seems like there's a problem.
When I take out of the water and put into the pan, my pasta gets very sticky and a little gummy. I'm not able to really toss it with the sauce, then wrap it up around a large fork to plate it.
I'm guessing it can be one of these issues below, but not sure which one, hoping it's a very simply fix/common issue. Any thoughts? Thank you so much!
- Dusting with too much flour after it has been rolled & cut, prior to boiling
- Cooking too long? I usually keep it to about 2 minutes in the boiling water
- Rolling it out too thin? If I make linguine, I'll usually roll it out to a 6 on my kitchen aid attachment, then hand cut.