I dried some cavatelli I made with egg dough (I know it's usually made with AP, semolina and water but I was improvising), however, I had to add some excess flour around the shapes to prevent them from sticking during the drying process. I'm reluctant to cook them with the flour stuck to them so as to prevent the dreaded gummy layer from forming on the outside of the pasta. Should I wash the shapes when they're dried? What's the best course of action? Thanks.
Pasta – How to get rid of excess flour on the dried pasta shapes
flourfreshpasta
Related Topic
- Pasta – How to keep pasta shapes intact
- Dough – Hand made pasta with wholemeal flour
- Pasta – How does good pasta dough feel to the touch
- Pasta – Flour vs cornstarch for keeping fresh uncooked pasta from sticking together
- Pasta – How to prevent dumplings from sticking together
- Pasta – Any tips/resources/guidelines for making homemade pasta with other flours/grains
- Pasta – Choosing between semolina and non-semolina durum flour
- Pasta – How is this lasagna pasta supposed to be cooked
Best Answer
Brush the flour off using a soft cooking brush (or even a clean paintbrush). It might take a while, but as with making pasta itself, it's a slow and involved process which eventually gets faster. You might want to consider doing this over a baking sheet with a wire rack.