Pasta dough crumbled in the roller. Dinner disaster!

Last night I went to make dough for tagliatelle. I had made it successfully a couple of times. The recipe called for a 50/50 mix of semolina and AP flour, blended with egg yolks and a whole egg, kneaded for 6-8 minutes. The dough felt really stiff. I left it to rest for a couple of hours, wrapped in plastic. When I went to roll it, it crumbled and ripped.
I ended up throwing it away. Where did I go wrong? If humidity matters, I am in Santa Fe, but it was (by our standards at least) a relatively humid day. Help!

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4 Comments

Anna F. August 11, 2019
My guess is that the dough was dry; even if you'd made the dough successfully before and today's batch was made with relative humidity other things can factor in. Different bag of flour, AC on blast more than last time, etc. Following the recipe is a good place to start, but the more you do it, the more you'll develop the "feel" for the dough lol Next time you'll know when it feels dry. :)
 
Lazyretirementgirl August 11, 2019
Thanks. When it feels dry, more whole egg or egg yolk, do you think?
 
dinner A. August 13, 2019
I'd add water, just a dribble at a time.
 
Lazyretirementgirl August 13, 2019
Thanks.
 
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