Fresh pasta sticks together when cut
I love making fresh pasta and noodles, and thought I had the recipe down, but lately the angel hair has been sticking together when I run it through the machine. What am I doing wrong?
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I love making fresh pasta and noodles, and thought I had the recipe down, but lately the angel hair has been sticking together when I run it through the machine. What am I doing wrong?
7 Comments
I read up on gluten formation. The longer the dough was resting, the more gluten was forming, and preventing the pasta from cleanly cutting through the rollers. Solution? I cut the pasta or noodles immediately after kneading the dough, and let it rest (and gluten form) in the fridge afterwards. Seems to work like a charm!
~after cutting sheets: make mounds of the raw, cut pasta on a large plate, and dust it with a little flour to keep it from sticking together. then, drop it into a large pot of boiling, salted water.
~once the pot comes back up to a full boil count 10-12 seconds and remove it with a large wire bamboo strainer. give it a few shakes to remove as much of the water as possible, and then lay it out on a large platter so the steam can escape.
~ drizzle the pasta with olive oil, and let it cool a little. then, toss it with your fingers to distribute the olive oil and keep it from sticking together. salt it before serving.