Made pasta from scratch for the first time! (see comment)
Made pasta from scratch for the first time! (see comment)
by verenaSee
2 Comments
verenaSee
I didn’t do a lot of research or prep and this is how it came out. Kinda thick.
I had problems rolling out the dough, it would shrink back everytime I rolled it out… Is that normal or was my ratio off?
Recipe: 1cup flour, 1/4 cup water (and a bit), some salt.
Also after unraveling the cut pasta they’d stick together a lot even though I dusted it with flour prior to folding and cutting, is that also cause they are so thick maybe?
TheUbiquitousFryUp
The recipe is not what I would do although I use an Italian pasta book. Those are online so I won’t post mine now. It is certainly much thicker than you need it to be. It is better to get it as thin as possible and accept shrinkage and a lack of uniformity. You may have missed a stage of letting it dry on trays/baking paper before folding it.
2 Comments
I didn’t do a lot of research or prep and this is how it came out. Kinda thick.
I had problems rolling out the dough, it would shrink back everytime I rolled it out… Is that normal or was my ratio off?
Recipe: 1cup flour, 1/4 cup water (and a bit), some salt.
Also after unraveling the cut pasta they’d stick together a lot even though I dusted it with flour prior to folding and cutting, is that also cause they are so thick maybe?
The recipe is not what I would do although I use an Italian pasta book. Those are online so I won’t post mine now. It is certainly much thicker than you need it to be. It is better to get it as thin as possible and accept shrinkage and a lack of uniformity. You may have missed a stage of letting it dry on trays/baking paper before folding it.