icekat83
Assistant Cook
Hi,
I have a question about making pasta.
I recently tried to make pasta and split the dough into two parts. Every time I put one of them through the (hand cranked) pasta machine, starting of course with the widest setting, it tore. I folded it over several times trying to stop it from tearing but couldn't.
The funny thing is that when I tried it with the second portion of the dough it tore a little but ended up fine...my question is why? I should also mention that the second lot, although it didn't tear, it was quite heavy and didn't have the right texture, being....well kind of gluggy but solid...I don't know how to describe it.
What would make pasta tear when you try to thin it out to be cut? And how can I avoid this next time?
Thanks for the help,
Alanna.
I have a question about making pasta.
I recently tried to make pasta and split the dough into two parts. Every time I put one of them through the (hand cranked) pasta machine, starting of course with the widest setting, it tore. I folded it over several times trying to stop it from tearing but couldn't.
The funny thing is that when I tried it with the second portion of the dough it tore a little but ended up fine...my question is why? I should also mention that the second lot, although it didn't tear, it was quite heavy and didn't have the right texture, being....well kind of gluggy but solid...I don't know how to describe it.
What would make pasta tear when you try to thin it out to be cut? And how can I avoid this next time?
Thanks for the help,
Alanna.