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Homemade pasta not silky

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I've read a 2010 post on here regarding help with homemade pasta and have followed all those tips however my pasta, when cooked in boiling water, comes out very, very thick. It poufs up - I don't know how else to explain it but it quadruples in size once cooked and I don't like it at all.

I used 2 cups A/P flour, 1/4 tsp salt and 3 eggs. My eggs weren't at room temp but I can't imagine that is why my pasta is puffing up so much. It's not silky!! Please help!

I should also add I've made it in the food processor and made by hand. I've also let it rest on counter and in fridge and then counter. I do use the Pasta Press by KitchenAid.

Any ideas would be much appreciated! thanks!

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      1. re: scubadoo97

        I do think I need to knead it longer. I tried that this afternoon and it wasn't AS thick as the last time.

        I don't have a hand machine, just the KA pasta press.

        Thanks everyone. Any other suggestions?

        1. re: lsa17

          So this is an extruder which doesn't actually allow you to roll out the dough? I have never worked with one of those so can't help you. Given the cost, I never considered getting one.

      2. Are you by chance using self-rising flour instead of all-purpose?

        1. Along with needing to knead it more--I do that by putting it through my hand machine a dozen times--it sounds like you might not be rolling it thin enough. When it is thick it does almost seem to puff.

          1. You don't like the puffiness? Go figure..

            My prime usual suspect is the eggs. Egg whites will puff up the pasta like a souffle during cooking, so my advice for non-puffy pasta is to drop the egg whites and throw in a few more yolks or water.
            If your main problem is the thickness, just use a thinner setting on your press.

            My dough is quite dry. It starts out a bit crumbly, floury and messy, and only accepts it's form after some work. Doing this with all purpose flour is a bitch, but luckily it's immensely easier with coarser millings like "Fina Semolina" from durum wheat, which is what I use.
            The dough is a bit wet at first, but will firm up during resting as the coarse grains absorbs the moisture.

            The dough is then well kneaded by running it several times through the press. This transforms it from crumbly, to doughy, and then it becomes smooth and dry to the touch, almost like rubber.

            Personally I consider the lush, luxurious puffiness to be one of the greatest features of fresh home made pasta. Together with home made tomato sauce from my own grow, some fried bacon or a sprinkle of good olive oil and roasted pine nuts. I could live on nothing else all summer.
            Put the pasta in a lot of boiling salted water, scoop out the minute it rises to the surface and serve immediately. Aaarchh... (Homer Simpson style..)

            1. I would try subbing a small amount of semolina for the AP flour.