Chef Forum banner
1 - 3 of 3 Posts

· Registered
Joined
·
33 Posts
Discussion Starter · #1 ·
I've done home made pasta only a few times and only used this recipe so far :
10 ounces (about 2 cups) all-purpose flour, plus more for dusting
2 whole large eggs (about 4 ounces)
4 yolks from 4 large eggs (about 2.5 ounces)
1 teaspoon kosher salt, plus more for salting water

And I did not add more flour did not even use all even added a few mls water because it did feel a little bit hard the dough. And I rested it maybe 1,5 h - 2h in room tempature. And then I rolled it out super thin by hand, the dough was easy to work with so I guess it was a good dough. But when it came to cook it, it took forever to cook probably 10 min even more to make it tender. And it was more like eating rubber actually.

So what's your thoughts on this, can you over work the dough, should I try out another recipe? Is it because I roll it by hand?

Help me out with this please!
 

· Registered
Joined
·
33 Posts
Discussion Starter · #3 ·
I did wrap it with plastic and i rolled it out pretty Quick, so did nothing wrong with that. Only reason I can think off, could be the dough is just not right, maybe need to have more moisture in it, make it a little bit more softer.
 

· Registered
Joined
·
33 Posts
Discussion Starter · #5 ·
Well I actually live in Australia and they don't have ap flour here, it's called plain flour and i guess it's pretty similar to ap flour. I'm gonna try to find that 00 flour!

Is it better to have a flour with higher gluten?
 
1 - 3 of 3 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top