All right, all you Italian food mavens. Today I bought an Atlas Italian pasta machine at a flea market,
and of course I came home and mixed up some pasta dough:
1 1/3 C. AP flour
2 Eggs
1 Tbsp water
mixed, kneeded, rested, flatened, and put it through the rollers on the widest setting, producing the most disgusting torn hole ridden mess imaginable.
I then went to you-tube, what else, and saw the process with my own eyes:
Well, finally, after the application of much bench flour, i finally got the dough sheeted out into something resembling a flat sheet of pasta, and then i tried to put it through the wide noodle cutter. What a mess. It made an accordioned gloppy mass. Is there something I'm doing wrong? Is my cutter dull? Should I not be using AP flour? Any pasta machine experience appreciated.
and of course I came home and mixed up some pasta dough:
1 1/3 C. AP flour
2 Eggs
1 Tbsp water
mixed, kneeded, rested, flatened, and put it through the rollers on the widest setting, producing the most disgusting torn hole ridden mess imaginable.
I then went to you-tube, what else, and saw the process with my own eyes:
Well, finally, after the application of much bench flour, i finally got the dough sheeted out into something resembling a flat sheet of pasta, and then i tried to put it through the wide noodle cutter. What a mess. It made an accordioned gloppy mass. Is there something I'm doing wrong? Is my cutter dull? Should I not be using AP flour? Any pasta machine experience appreciated.
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