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I've made homemade rigatoni and ravioli, both have come out so dense and thick. I've done fettuccine and spaghetti with the same recipe for d

And it was perfect. Should I be thinning out my dough? What am I doing wrong?

asked by Tasha about 2 years ago
4 answers 875 views
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PieceOfLayerCake

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added about 2 years ago

Well, I'm not sure about the rigatoni (the issue might be the extruder), but I know that ravioli has to be rolled thinner since it tends to be thicker at the points where it's stuck together. It doubles up and is therefore twice as thick as it would be on its own. When rolling ravioli, I always make sure its an enriched dough (so it stretches more), and that I can just see my hand through it.

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added about 2 years ago

I use mostly double 00 flour. I get the ravioli but how would I make the rigatoni less thick? The machine/attachment (kitchenaid) is brand new.

731da808 0ee6 4688 813c 05a2a7f1ca9b  16463817 10154453650334385 2720521257626860247 o
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added about 2 years ago

When I say "enriched", I mean a dough with eggs/yolks in it. And as for the rigatoni...if its an extruder, its most likely just how large the gauge of the dye is. If you don't mind a little bit of work, you could try garganelli, its not rigatoni, but its similar. And since its hand-shaped, you can control the thickness of the dough better.

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added about 2 years ago

Yes I use eggs.

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