Comments on: fresh pasta

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By: whiterabbit

whiterabbit — Wed, 29 Sep 2010 22:51:52 +0000

your dough is extra-springy and hard to work with because you didn’t rest it. Try this next time. after you have that nice ball, wrap it in plastic wrap, and stick it in the fridge for a minimum of a half-hour, but ideally a couple of hours. then roll it out. i think you’ll find you can work one piece from start to finish quite easily this way.

also, try using only yolks. there is more fat and less water in yolks than whites so you will develop less gluten. also, it’ll taste richer.

if you want to go all-out, find some 00 flour.

try one of these, your pasta will improve. do all three it will knock your socks off.