I've tried several times to make egg pasta from scratch. No matter how much flour I add or how much I knead, the result is the same: the dough is too sticky to pass through a pasta roller or even to roll out by hand. Last night I tried a friend's extruder machine, and the extruded noodles just gummed together before I could even cut them off. What should I be doing differently?
Pasta – How to avoid gumthe, unworkable pasta dough
pasta
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Best Answer
Michael Rhulman writes: "The pasta dough ratio is 3 parts flour, 2 parts egg. So I crack 1 egg per serving into a bowl, then multiply that weight by 1.5 and add that much flour."
Try that.
Also, the recipe for extruded pasta is different, most often made with semolina and water...almost always a crumbly texture when entering the extruder.