I have a question about the recipe "Sfogliatelle" from Erin McDowell. While using the pasta machine on the widest setting to roll the dough, the dough looks like stretch marks instead of getting smoother? What should I do?
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Baking consultant at large at Food52, and author of The Fearless Baker (Fall 2017)
Some “stretch marks” are normal, but it could be a sign that your dough is a little dry - if you’re using flour to roll it through the pasta machine, it may be drying out the dough.
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