First time I’ve used my kitchen-aid to make pasta (typically only use the pasta attachments.) Usually I hand kneed it all, but figured ah what the heck let’s try it. I also used their recipe in the pasta attachment cook book, which usually I use one I found on the internet a couple years ago. I’ve been at this for 2.5 hours and am just defeated.
by alexissmoyerr
13 Comments
Dust it with flour and knead a bit, then re-roll it.
So when my pasta looks like that after a pass, I fold in half and run it through perpendicular, then fold and run through perpendicular again. I do this at lease 7 or 8 times on the widest setting. Then once it goes smooth, then start narrowing your rollers.
My dough did this when it was slightly more moist than usual and I was trying to pass it through a roller thinness it wasn’t ready for! Sometimes I had to roll it out before I get to use the lovely kitchen add roller
The bubbly lumps are from strands of gluten being severed and snapped like rubber bands. I would add some flour, re-knead, allow to rest under some plastic wrap and roll it thinner before adding to the pasta roller. This will allow the gluten to re-form into strands, and should give you a good sheet.
Likely humid out and you just need more flour on that bad boy. Happened to me the other day.
you can temper for toughness by folding. Also its kindof hard to add too much flower.
I feel your pain and frustration. These problems are easy to solve though. This looks too wet, under-kneaded and unrested. The recipe is very simple; for each 100gr of flour use 50gr of liquid (eggs / water). An average egg is around 50gr, you can add water if your eggs are smaller. Knead until smooth then cover with an inverted bowl (instead of plastic wrap) and let rest for at least 30 minutes at room temperature.
Kitchenaid will struggle kneading dough as dry as 50%. Instead you can bring the dough together, pass it through your rollers until it becomes smooth, then rest it for at least half an hour before rolling out again.
What was the recipe exactly and what process did you follow? It could be overly hydrated, it could be under kneeded, it could be under rested.
Like others said, flour it fold it and keep going. Needs many passes through with incremental width to become silky.
Also check your rollers to see if there is any dough sticking.
I see this when the dough isn’t rolled thin enough for the initial feed. Or when someone tries to skip a step
Just keep working it!
It’s fine!
You’re probably just working it too quickly.
Just fold, re-flour a bit, widen the rollers a touch and keep going.
Looks as if you may have gone too quick on thinning the sheet and it stretched.