557558 Mon Sep 15 11:35:57 -0700 2008 7 31 Home Cooking 0 4036513 When I make pasta, I use one of those small crank roller/cutters (Imperia) that are found all over the place. But I think I may be making a mistake in rolling it too thinly. The numbers on the rollers go from 1 through 6 and I have always just rolled the pasta out to no. 6 without really thinking about it. However, the pasta is often so thin at no. 6 that I have problems cutting it fully. Even after running a sheet through the cutters, I have to pull each strand apart one by one. The pasta is also so soft and thin that it lacks any resilience and clumps together in a wad too easily. Do you folks find that stopping at no. 5 on the rollers will stop this problem? It dawned on me that a change in thickness might be a good idea, but I haven't attempted it yet. Also, another question I have is how you store the pasta once you've made it. Do you use a rack or otherwise hang them up, or can you just sprinkle with a little more flour and make "nests" with them? I am always afraid they will just result in a sticky clump. Mon Sep 15 11:35:57 -0700 2008 219739 MaxCaviar 1 4036564 I use an Atlas machine and I never go to the thinest setting. I usually stop one or two before the end. I also hang the whole sheet on a wood clothes drying rack until it feels leathery/a little dry. This will help if from sticking back together when you run it through the cutters. I like to make nests to store the pasta, just easier to handle. I sprinkle with plenty of flour and as long as you use a LARGE pot of water and seperate the pasta right away I never have a problem with them sticking in a clump. Hope that helps :) Mon Sep 15 11:51:05 -0700 2008 4036513 216564 nicholeati 2 4036600 I've also never used the last setting as well. Drying the sheets is essential if you are going to use the 'spaghetti' type cutter- that's what my Aunt Rose always said. Also you should probably use a harder type flour (like bread flour) if you are making thin shapes. Mon Sep 15 12:04:14 -0700 2008 4036564 12713 TongoRad 1 4036620 Two comments before answering your question: you should be rolling out to thinner and thinner settings, not directly to the one you want for your final product (makes it less sticky and gives a nicer surface texture); and it sounds like your dough might be a little on the wet side or possibly under-kneaded or under-rested. Absolutely you should be stopping before the thinnest setting! n° 4 or n° 5 is probably plenty thin. I make piles/nests between rolling the pasta out and cooking it. You might occasionally need a little drag over a floured board, but if you need to routinely flour your pasta between rolling it out and cooking it to prevent sticking, it means it was too sticky to begin with. Also, watch out for recipes that are meant for rolling by hand. That procedure dries the pasta out more, so want it a little wetter to begin with. Mon Sep 15 12:09:20 -0700 2008 4036513 177724 tmso 2 4037524 The way the OP writes "rolled the pasta out TO no. 6" sounds like he is indeed starting at the first position and going thinner. I usually stop at position 4, myself. Mon Sep 15 16:29:52 -0700 2008 4036620 17548 BarmyFotheringayPhipps 1 4037716 I've never had good luck with making nests, especially if I wanted to dry the pasta and give as gifts. Before my dad made me a pasta rack, I used the many chopsticks I had, caught the fettuccine as it was coming off the cutter onto a chopstick, stradled it between opposing towers of canned good or cereal boxes (whatever was high enough to keep the pasta off the table top). Sometimes the pasta broke at the curve over the chopstick as it dried. I just bagged up the long strands and kept all the little pieces for myself for the soup pot or a little cook's treat bowl! Mon Sep 15 17:49:33 -0700 2008 4036513 84890 nemo 2 4039352 This is all useful stuff. I will avoid thin sheets like a 5 star hotel. As someone pointed out, I was in fact progressing through the settings from thick to thin. Obviously I was just going too far with it. Thanks everyone! Tue Sep 16 10:49:52 -0700 2008 4037716 219739 MaxCaviar 2 4039368 Thanks everyone, this is all quite useful info to me. I will now avoid thin sheets like a 5-star hotel. But it does beg the question - - what applications are the No. 6 sheets used for? Tue Sep 16 10:53:01 -0700 2008 4037716 219739 MaxCaviar