I remember watching Maryanne Esposito make pasta dough by hand and it
never looked like my dough. Maybe the recipe doesn't work well in the
mixer. It didn't taste that bad, the linguinis that I was abl to
separate.

What about the technique of when to do the rolling and cutting and
what do you do with the pasta after each step?

Alan


On Wed, 04 Mar 2009 19:36:33 -0600, "Pete C." >
wrote:

>You almost certainly used too much water. Properly done, the dough will
>not really come together in a coherent form until you've run it through
>the rollers on #1 a number of times, folding it in half after each pass,
>effectively kneading it. After a while of this the raggedy dough will
>start to hold together better and become more uniform and a bit elastic.
>Once it's holding together you can let it rest for a bit before rolling
>it down to thickness and then running it through the cutters.