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I recently started experimenting with making pasta from semolina flour and water. I noticed it has a slightly "slimy" texture after cooking, compared to that made with eggs.

Is it supposed to be like that? If not, should I knead it more? Or add more flour?

  • Was the dough slimy only after the initial mixing, or was it still slimy after kneading/resting/rolling out? – Sneftel Jul 11 '18 at 10:28
  • My inclination would be "too much water", but I can't say I've ever had it be "slimy". – FuzzyChef Jul 12 '18 at 6:11
  • @sneftel I was referring to the cooked pasta, sorry for the confusion! – isagalaev Jul 12 '18 at 17:59
  • @FuzzyChef that was my gut feeling too, although the dough was pretty hard when I was kneading it. I'll try to add some more flour next time and see when it starts breaking :-) – isagalaev Jul 12 '18 at 18:00
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    There should be, but not the difference you're getting. Egg pasta should be a bit stretchier and more flexible, and pure semolina pasta should be dry and brittle (when uncooked). That's why folks don't tend to make semolina+water pasta at home that much. – FuzzyChef Jul 13 '18 at 22:41
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usually in Italy, when we make "homemade" pasta without eggs, we used to leaving the pasta some hours to dry. If the pasta is drier, the "slimy" effect tends to fade.

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