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Questions concerning pasta dough - Page 2

post #31 of 32
Quote:
Originally Posted by kokopuffs View Post
 


Could it be that his sheet of pasted needed another pass thru the flat rollers which maybe should be adjusted closer together to achieve a thinner sheet of pasta??????


Koko....I don't believe that would make any difference because the dough is too moist and the cutters, no matter what setting, will only cut through so far leaving with you the problem of having to separate them by hand.

post #32 of 32
Thread Starter 
Quote:
Originally Posted by Chefross View Post
 


Koko....I don't believe that would make any difference because the dough is too moist and the cutters, no matter what setting, will only cut through so far leaving with you the problem of having to separate them by hand.


THAT statement explains it better, the inability to cut all the way thru due to moistness.  Dryness on the other hand allows for separation.


Edited by kokopuffs - 10/28/15 at 2:52pm

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
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