I'm making pasta from scratch pretty much every day now. Any time I cook long noodles, they break up once I toss them gently in the sauce after boiling. What could I improve to make them stronger?
Preparation
I don't use recipes, just go by how the pasta looks and feels, so unfortunately unable to provide any measurements. I also only use the semolina-water mix (S Italian style), so not sure if there are some specific things I should do/look for when prepping my dish.
The texture of my dough seems right, smooth and dense like Play-Doh. I only knead until smooth all throughout, not necessarily 15-20 minutes like some recipes say. I've noticed when I press into the dough ball, it doesn't bounce back very quickly like some online demos show. Not sure if that's an indicator I need to add more flour or knead more.
I usually let the dough rest in the fridge for a few hours or overnight-- i.e. I usually just mix it up in advance and forget about it until the next dinner hah
I roll the dough with a pin until it's a little see-though and then cut into .5-1 inch strips depending on the recipe. The noodles are well dusted to keep from sticking to each other.
I cook for about 30 seconds in salted water and then cook the rest of the way in my sauce.
The pasta never tastes overcooked, it has a nice bite to it. The dish turns out delicious, just disappointed when the noodles break up in half or thirds :)
