I have just been given an Imperia Pasta Roller as a present and have wasted no time in trying to make pasta. As advised in the instruction manual, I have made a small batch of pasta just using water and passed this through the rollers in order to clean any factory impurities or debris from the machine. I noticed that the pasta (eggless I hasten to add) was quite soft, much softer than shop bought fresh pasta. I worked some more flour into the dough and the pasta held up quite well to being passed through the rollers. This was then thrown in the bin.
The next batch that I made, following a recipe by Jamie Oliver, called for 100 grams of flour to 1 egg. I am using Tipo 00 flour. The resulting dough felt firmer and very slightly sticky to the touch but when cooked was very soggy and flabby in texture, not very appetising at all.
For my next batch I added a little extra flour and kneaded it for longer. The dough was dryer than the previous batch and when I took a few strips and put them in boiling water, they cooked perfectly. However the remainder, when I went back to it a couple of hours later had stuck to itself and turned into a solid mass that was really difficult to separate. I had dusted it with fine cornmeal to stop this happening. I was advised not to coat it in flour.
Can anyone please give me some advice on how the dough should feel when correctly prepared (how stiff, how moist or how sticky it should feel) and also some advice on how to stop it from forming a solid mass before I have time to cook it.