Avoid these 8 mistakes when making your pasta

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:

  1. Knead the dough on a cold surface
    Italian pasta is - as the name suggests - southern European. It doesn't like it cold.
  2. Use cold eggs from the refrigerator
    It won't work. Always process eggs for your pasta dough at room temperature.
  3. 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.
  4. 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.
  5. 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
  6. 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).
  7. 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.
  8. 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.

One Comment

  1. Absolut hilfreich und löst ein Jahrzehnte altes Trauma. Danke!!!

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