TIPS ON MAKING
PASTA
17
10. What do I do if the extruded pasta is hot and sticking together?
- Overly sticky noodles may be related to too much water in your mix-
ture. Sprinkle some flour on extruded noodles or pasta immediately
to make them springier and smooth before cutting them into the ap-
propriate length.
11. Why do the noodles or pasta break?
- Brittle noodles or pasta could be due to inadequate liquid. See the
Measurement Tables on Page 11 for the recommended water
to flour ratios.
Tips on Making Better Pasta
• Check to make sure the dough is evenly kneaded, slightly moist and forms a
soft, malleable dough. The dough should not be too dry or too moist.
• The dough is too dry if it feels powdery, grainy and breaks into small chunks
during extrusion process.
• The dough is too moist if large chunks of dough remain stuck to the Mixing
Paddle. Add flour by the teaspoon until it forms a smooth, malleable dough that
doesn’t stick to the sides or the Mixing Paddle. Adding a small amount of olive oil
to the pasta dough will help the dough slide through the Mold opening better.
• You can use both normal household flour as well as wholegrain flour, glu-
ten-free flour, or flour made from durum wheat semolina to make the noodles
or pasta. Please note that different types of flours will require different amounts
of liquid.
