Alright pasta lovers, help amateur out. I am struggling with homemade pasta. I usually do100 g of 00 and one 55g (give or take) room temp egg. Kgently fork in flour etc until the dough. The outside looks great but is extremely crumbling isn’t a wet mess. Begin shaping the
by Silverinkbottle
3 Comments
Began shaping the dough. The outside looks fine but the inside is still extremely crumbly and or dry. So I sprinkle a bit of water on it with my fingertips to begin kneading it out.
Knead it for about ten minutes. Then let rest for thirty covered with wrap in the oven. I think my issue is I can’t seem to roll it out thin enough. I get pretty far but nothing like a thin sheet that I can see my fingertips underneath it. My whole finger faintly but ehh. Eventually I end up forming the pasta, cut it like fettuccine and then cooking in salted boiling water for about a minute.
It comes out a bit thick and relatively chewy. So not sure I need to cook it longer or for a shorter time?
I rest in the fridge, not the oven. And rest for longer to give the inside of the dough a better chance to hydrate. You need to take this thinner or it’s going to be too thick and chewy no matter how long you cook it.
Honestly, I was in the same boat until I got a pasta roller. It basically solved all of my problems regardless of how I rest the dough. I’d like to do it all by hand but now I can’t top the convenience.