So I’ve made pasta a few times. First time I hand rolled and cut and it was definitely too thick so I know that’s why it was gummy. Since then I’ve used a machine to roll and cut and have no issues. Yesterday I tried the extruder for the first time to make bucatini…which is by nature fairly thick. It came out gummy again but this was pushed through the extruder so it wasn’t a thickness issue on my part. How can I prevent this??
by Mamalynseyloo
3 Comments
Let it dry longer.
Gummy could mean that you overworked the dough. Gluten is what holds everything together but if worked to much, gluten forms strings that thurn the dough into a gummy mess. Are the bucantini contracting when they come out of the extruder? How long did you knead the dough? You want it to just come together, not perfectly smooth. You’re going to work that dough a lot just by using the extruder or the noodle machine, so try to knead it as little as possible when making the dough.
Without your recipe, process, and equipment used, it’s gonna be hard to tell you what you did wrong.