hi everyone, often when I make pasta dough I don't get a smooth ball in the end but I has higher and lower places even if I try to form a nice ball and knead very long.
is it a moisture problem?
for this dough I used 450g 00 flour, 150g semolina, 6 eggs size m and two or three times I made my hands wet to get some more moisture in there
by windchief84
2 Comments
I’m commenting to hopefully get someone better than me to respond as I have the same issue. I always assumed not enough moisture.
How long did you knead for?
Why are you mixing flours? Do you not like one or the other? And what are you using this dough for shape-wise?
I love my easy 265g semolina and 3 eggs recipe. Fork-in to mix and knead until smooth, about 10 minutes. Wrap and rest until ready to use, at least 30 minutes. Doneskies. Has never let me down.