Ok, homeade pasta... I've tried this many times and each time I have the same problem... holes and uneven texture in the pasta when I roll it through the machine. I seem to be able to fix the problem by flouring the machine and the dough more, but I worry I'm making the dough too tough (though it still tastes pretty good!). Am I doing the right thing? Other recommendations?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)