This is only my 2nd attempt – so happy for feedback. But I can’t get my pasta dough smooth.. it’s cracked?
Is it moisture? Needs more/less kneeding?
Any help would be great!
by ANewSlipper
8 Comments
ANewSlipper
Can’t edit the post. But recipe:
2 whole eggs 4 yolks
Take combine weight x1.8 = flour amount (in G).
Just that. No salt, water etc…
PretentiousTomato
I usually go for 100g flour (75g tipo 00 + 25g Durum wheat) and 1 egg per person. Add a little bit of oil, adjust with water/flour if needed. Usually it just works.
hurricaneskippy
you needa be like Tyla and add in that water
2Drex
**Don’t add water!** The number one problem beginners have is too much liquid/not enough flour. The flour has to hydrate. That is the point of the rest step. It will smooth out when you do a few kneading passes in the roller. If it won’t hold together at that point, you needed more liquid (or less flour)…but only a few drops at a time, like from your hands, rather than a cup.
AzAgonyamegdolgok
Add a bunch of olive oil
cakemaniac81
I’m sure it will be fine once you pass through the rollers a few times. I don’t bother getting a smooth ball as I know it will fine once passed a few times.
Temujin_123
My process (follow a generic egg pasta recipe’s ratios):
Mix with fork until things are incorporated but slaggy
Knead for 10 minutes while…
Using a spray bottle of water to add any moisture as needed (just little bits at a time)
Doing that until it holds together we’ll but isnt sticky
Then, cover in plastic and rest for 30 minutes.
Roll out in roller attachment on my mixer
The spray bottle let’s me tweak the moisture without going overboard.
fuzZZzzy2
More kneading. I was wondering the same thing and it is kinda counterintuitive to the whole gluten development process but knead more and allow to rest
8 Comments
Can’t edit the post. But recipe:
2 whole eggs
4 yolks
Take combine weight x1.8 = flour amount (in G).
Just that. No salt, water etc…
I usually go for 100g flour (75g tipo 00 + 25g Durum wheat) and 1 egg per person. Add a little bit of oil, adjust with water/flour if needed. Usually it just works.
you needa be like Tyla and add in that water
**Don’t add water!** The number one problem beginners have is too much liquid/not enough flour. The flour has to hydrate. That is the point of the rest step. It will smooth out when you do a few kneading passes in the roller. If it won’t hold together at that point, you needed more liquid (or less flour)…but only a few drops at a time, like from your hands, rather than a cup.
Add a bunch of olive oil
I’m sure it will be fine once you pass through the rollers a few times. I don’t bother getting a smooth ball as I know it will fine once passed a few times.
My process (follow a generic egg pasta recipe’s ratios):
Mix with fork until things are incorporated but slaggy
Knead for 10 minutes while…
Using a spray bottle of water to add any moisture as needed (just little bits at a time)
Doing that until it holds together we’ll but isnt sticky
Then, cover in plastic and rest for 30 minutes.
Roll out in roller attachment on my mixer
The spray bottle let’s me tweak the moisture without going overboard.
More kneading. I was wondering the same thing and it is kinda counterintuitive to the whole gluten development process but knead more and allow to rest