If you love the dough,
the dough loves you!
Even though pasta making is not rocket science, there are some stumbling blocks. Please avoid the following points:
- Knead the dough on a cold surface
Italian pasta is - as the name suggests - southern European. It doesn't like it cold.
- Use cold eggs from the refrigerator
It won't work. Always process eggs for your pasta dough at room temperature.
- Add oil to the cooking water
The oil in the water only causes a film between the noodles and the sauce. This prevents the noodles from soaking up the sauce.
- Knead the dough only a little
If you knead only a little, the dough will not be a homogeneous mass. This has a negative effect on the consistency of the pasta.
- No rest before rolling
This also has a negative effect on the consistency of the dough. A rested pasta dough is soft and gentle and can be worked well without or with only a little additional flour
- Not protecting the dough from drying out
Dried-out pasta dough starts to crumble, especially annoying if the dough is still to be folded (e.g. for Ravioli or Tortellini).
- Discussing for too long whether eggs belong in an authentic pasta dough or not
Do not discuss. Do. And then eat. The background is as follows: the further south from Italy the origin of a pasta dish, the fewer eggs are used in the dough.
- Cut the spaghetti with a knife
It makes my heart bleed. Spaghetti on the fork, twist it, put it in your mouth. It's not that difficult. You don't need a knife.
If you have any other don'ts, please write them in the comments.