I am practicing my pasta-making and I have been referring to Thomas Keller's pasta recipe in the French Laundry Cookbook. I believe I am following the directions to the T, at least the pasta dough looks and feels fine. I've "kneaded" it long enough (I think), but when I crank out the pasta and put it in to boil the texture as well as the flavour I end up with is very different to that of dried pasta I get at the market. From what I hear from others the two should be barely distinguishable? It doesn't have quite that oily, slippery coating that I'm familiar with in dried package pasta. Any idea what I'm doing wrong? I'm from MI so I probably have never had pasta made fresh in any of the restaurants around here so I have no point of reference to go off of.
post #1 of 1
2/16/13 at 6:29pm