3

I've tried a few times now to make pasta with my Kitchen Aid extruder and EVERY time it sticks together and tears when I try to separate the strands. What am I doing wrong?

I am new to homemade pasta and although I've tried several times I've never actually gotten an edible product. I started with 4 eggs 2 cups "pasta" flour but the dough didn't end up picking up all the flour. It wasn't sticky and I let it rest about 30 minutes before putting it in the extruder.

  • More details and some photos please – TFD May 14 '14 at 0:13
  • Usual reasons are dough too wet, not kneaded enough. For fine pasta try a hair dryer blowing perpendicular to exit point – TFD May 14 '14 at 0:15
  • Do you have a food processor? – Jolenealaska May 14 '14 at 4:29
6

Your dough is too wet.

Four eggs is a lot for 2 cups flour - the KPEXTA user guide suggests 4 eggs + 1 tbsp water for 3-1/2 cups flour. Assuming you're using the mixer to mix the dough, it should be crumbly and not form a ball, but it should hold together when you pick some up and squeeze it in your hand. If you have a kitchen scale handy a typical egg pasta ratio is one large egg (about 1/4 cup) per 100 grams flour.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.