My dad and I have always wanted to
make homemade pasta... so, one day we did.
This is our story...
We even followed the LOVELY Giada
on her tutorial
{found here}
on how to make pasta.
She is the one and only italian that I trust
in this area, so naturally I went to
her for guidance.
It all looks so great right?
Well, here is where things went wrong...
I added water.
The water became super milky.
The pasta was way to soppy when I drained it.
WHERE DID I GO WRONG?
For those of you who have made this before,
let me know what I could do to improve!
I've always boiled my homemade noodles in a broth of some sort (usually chicken) with flour added to the broth so it's a bit thicker. Hope that helps!
ReplyDeleteI can think of one more Italian you can trust....at least with pasta!!!!
ReplyDeleteYou used the wrong sort of flour. You should have used durum wheat. A professional pastamaker could probably get away with cakeflour, but for a first attempt it's not the right ingredient. Durum has more gluten, which is a protein, wich makes the pasta stick together even when you roll it real thin.
ReplyDeleteOther possibility: you cooked the ready stuff way too long, like dried pasta. Fresh pasta takes 30sec. to 2 minutes tops. But I bet you knew that and should only change your flour.