I make pasta alot. I love it, but it is ugly when I cook it... Everything looks perfect and performs perfectly until I boil it. It comes together nicely when kneading(2-3 min with dough hook in KA)-firm, not sticky, and wonderfully pliable. I pass it through the kitchenaid with no hitches(It stretches, gets smooth and even and this process is actually very enjoyable for me lol). I then flower it a bit and cut it by hand...and it looks just like every other beautiful fresh pasta picture out there. Smooth, flower dusted, supple strands. Then, I throw it into boiling water, and *boom* it gets ugly. The surface gets wrinkled. Like all over, several very fine surface wrinkles. How can I avoid this?
Am I not kneading it enough? Anything else? I have rolled it out to a 5, 6, or 7, and the surface wrinkles are always there.