When making Pasta with my new pasta maker I had the following Steps:
- Make sheets from the dough using the roller part of the Pasta Maker
- Let these sheets dry to a certain extent
- Put the pasta sheets through the spaghetti or linguine cutters
It seemed if it wasn't try enough the pieces would stick together to much and if it was too dry it would break up a little and be a little hard to get started in the cutter.
What qualities do you look for in the pasta sheets to tell when it is the ideal dryness to pass through the cutter?