Everything was perfect when i made the dough (except for my hands getting super duper sticky) up until it was time to cut the dough into fettuccine. I folded the dough 4 times to just make it faster to cut, but when i put it in the water i only unfolded it THREE times. I accidentally made the worlds thickest fettuccine. And i didnt make enough home made sauce. And i added too much flour when cutting the dough… BUT it was fun and i plan to try again :D. Also any tips on improving my cutting skills?
by Rare-Code-1487
1 Comment
Roll the dough thinner, it inflates quite a bit when it boils.
A pasta rolling machine https://a.co/d/073vOvG3 is cheap-ish, faster, and most also come with a spaghetti/fettuccine attachment built in. This is the easiest thing that will make a major difference for ease and overall consistency and is worth getting. Ignore the spaghetti/fettuccine attachment and it makes pasta sheets for lasagna and ravioli. It’s well worth it.
If you want to be super precise and have it all pasta sheets the exact same length, cut off the excess and put it in its own pile and then reroll the excess into its own dough ball and roll that out. But honestly, at home once it’s cooked no one notices or cares.