Alan Calan wrote:
>
> 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

Dust the pasta with flour before running through the cutter. Use a long
handle woden/plastic spoon to catch the cut pasta when it's half way
through, letting it drape over the handle of the spoon. Either
immediately transfer it to a large pot of boiling water to cook, or hang
it over a drying rack to dry a bit more.



>
> 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.