HOME > Chowhound > Home Cooking >

Discussion

Rubbery pasta

Okay, what am I doing wrong?

I have made pasta at home for a while but it is often rubbery.

I use )) Italian flower and a whole egg. I work the dough for about 4-5 minutes, until it is a well-formed ball. I wrap in in plastic wrap for 20 minutes or so then run it through my pasta machine, usually folding between each setting.

I boil it for about three minutes.

Am I working it too much? Cooking it too much?

Thanks for any help.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. What kind of Italian flower? Crisantemo? Tulipano? Sorry, can't help it. The Italian blend flour should be fine. You may not be resting the dough long enough. It sounds like the gluten has not had time to relax.

    1 Reply
    1. re: greygarious

      I'm resting the dough for 30 minutes. The tough/rubbery texture happens even when I use regular flour

    2. It needs to be worked until shiny and no bubbles .

      2 Replies
      1. re: C. Hamster

        Not sure what that means to get it shiny. I am using one egg for about 3/4 cup of flour. The dough never has an bubbles in it but it also has a bit of a rough texture after kneading. How long do I knead it?

        Is the toughness for overworking or underworking the dough? Or is it from overcooking or undercooking?

        1. re: Skip60

          you need to knead longer if it is rough. It will get shiny.

      2. Several possibilities occur to me, but the most probable is not kneading long enough. The second possibility is not letting it rest long enough, as others have mentioned. The third possibility is that your egg to flour ratio is too high. If you have a Kitchen Aid stand mixer with a dough hook, that's a good way to go, and let it run until the dough stops climbing the hook, then let it run some more and then knead by hand as well. I have NEVER had good luck with any kind of dough, let alone noodle dough, with my Cuisinart. Just ain't gonna happen. Anyway, good luck!

        3 Replies
        1. re: Caroline1

          I just made some egg pasta--50:50 semolina and white--in my FP and it was the best. New tricks were adding the eggs and olive oil to the semolina and letting that slurry hydrate before adding white flour until it came into a ball, letting that rest for a couple minutes, adding more flour until it crumbled and came back into a ball. Let it rest for 2 hours on the counter on a warm day before rolling out to thinnest setting on pasta machine--it was like silk.

          1. re: escondido123

            Sounds like you have pasta making in a Cuisinart nailed! Good show! Skip, you still reading?

            1. re: Caroline1

              Still reading but ready to try some of these ideas!

        2. You need to knead for a good 20 minutes or more -- 4-5 min isn't kneading at all. Even if you use a food processor, you still must knead some. It isn't enough to be a ball. It has to have a silky texture and elasticity and be ever so slightly moist, not tacky. Let it rest 30 minutes. always fold between settings.

          2 Replies
          1. re: mbfant

            I run the dough through the #1 setting several times - folding it then, but once I start working up the numbers I don't fold it again. Why continue to fold if you're trying to thin the pasta out? Thanks!

            1. re: mbfant

              Using the method I described above, I don't have to knead it by hand at all but just put each piece of dough through #1 a couple of times, folding before I do it.

            2. Thanks for all these tips. You all gave me inspiration to make a few new batches. I haven't yet perfected homemade pasta -- mine is flavorful, though not silky enough.