I don't know how to get fresh pasta to not stick to itself when it's out of the extruder. Or is it supposed to? Luckily it mostly comes apart in the water.
Discussion
Use some of the flour you used to make it. Just a dust
+1 just dust it
This is gonna be good.
Do you know if more or less flour makes the pasta harder or softer?
I'm not really a pasta expert, but I think it depends on how much you've agitated the gluten. Like, as long as you're not working in the dusting, it shouldn't affect your pasta a noticeable amount.
Alright. Well, I'm gonna be doing this often, so I'll figure it out with experience.
Lightly flour the noodles once prepared and hang them for a bit, if you dry the noodles til fully dry they’ll last a few months.
Make a big batch, I say give it a few hours for what you’re looking to cook it fresh, and leave the rest hanging for a day or so.
Source: 🤌🤌
Thanks 👍 good to know the shelf life of the dried pasta.
Today I made macaroni, and I neglected to dust them as I cut them off the extruder so they were sticking like mad.
Depends on if you’re doing egg/flour pasta or flour/water for shelf life.
I’m kinda going off with what my family does but I’m pretty sure my nonna would dry the egg based pasta and then cook it, and it would all get eaten, but I think you can freeze it.
Maybe for the macaroni just leave it on a sheet for a while before cooking because obviously you can’t hang it, I’ve never don’t macaroni though.
Mine was eggs and semolina. I just boiled it immediately.
I'd love to have a nonna teach me how to make pasta 😂
We will correct your noodle
Issue.
The more I get into cooking and adulthood the more I wish my nonna was still around- I’ll reach out to my mom and see if we have her exact recipe, I’m sure it’s very basic, but that generation mostly followed a rough recipe and then went by feel. Maybe I’ll dig up her gnocchi recipe as well, that’s like the holy grail.
Key ingredient is making it with love though 🤌
Flour, if it still sticks, more flour.