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Homemade pasta - texture is tough and rubbery - help please!

post #1 of 5
Thread Starter 

Hello fellow foodies

I've recently decided that i want to master the pefect home made egg pasta.  I followed what i believe to be a good recipe (1 egg to 100gm '00' flour and a pinch of salt) though the result was not perfect.

The flavous was lovely, but the texture was quite firm, rubbery and tough.

Did I under knead? Or over knead? Or something else all together?

All suggestions welcome! Thanks,

Oni Oost
 

post #2 of 5

You over worked the dough. It doesn't take much so just knead it a little.

Thanks,

Nicko 
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Thanks,

Nicko 
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post #3 of 5

Most likely overkneaded, as Nicko said.  But just in case you think, it's starting to make sense.  You might also have done the opposite and you didn't roll out thin enough.  Rolling out is a major part of the pasta making process.  And don't forget to give the dough a chance to rest between kneading and rolling.

 

BDL

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post #4 of 5

I had this happen the first time I tried making homemade pasta.  My issue was that the pasta dough wasn't stiff enough.  Fresh pasta dough should be very thick (stiff).  You should be able to take the dough from the fridge (where it's been resting for about 30 mins), knead it with no flour and not have any dough sticking to your hand.  You shouldn't really knead the dough by hand after it comes out of the fridge, but I'm referring to how thick the dough will be. 

 

If you've ever bought fresh pasta at the grocery store, the texture is very similar to what you should end up with. 

 

I use AP or bread flour, because I can't find anything better.  I use about 3/4 cup of flour per large egg. 

post #5 of 5

i add olive oil to mine, the way i was taught is when after kneading, u poke the dough and it springs back. make sur eu rest it and then roll it out. fresh pasta is the best and u can make raviolis with it too, its delicious.

Chef it up errrrday!!!
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Chef it up errrrday!!!
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