Tried making homemade pasta and ended up with wallpaper paste

I spent three hours last Sunday rolling out fresh pasta dough from scratch. Followed a recipe from a food blog that claimed it was foolproof. When I dropped the fettuccine into boiling water, it instantly turned into a gluey mess that stuck to the pot. Turns out I used the wrong flour and didn't rest the dough long enough. Ended up ordering pizza and staring at my failed experiment in the sink. Has anyone else tried pasta and gotten something that looked more like playdough?

3 comments

3 Comments

laura_allen18d ago

Oh honey, that's exactly what happens when you use all-purpose flour instead of 00 flour or semolina. The protein content is totally different and it just turns into glue. Next time let the dough rest for at least 30 minutes covered in plastic wrap, it lets the gluten relax so you don't get that rubbery mess. Also make sure your water is at a rolling boil before you drop the pasta in, not just simmering. Weve all been there though, my first attempt looked like someone sneezed in flour.

averymartin18d ago

You rested the dough before rolling it out? That's usually the fix for that gummy texture, letting it sit for 20-30 minutes under a damp towel. Also, try rolling it a bit thinner next time, like you can almost see through it. That extra thinness helps it cook fast and keeps it from turning into glue.

jamesm3817d ago

Actually @laura_allen, resting the dough does help but 00 flour or semolina isn't strictly needed for good pasta. I've made perfectly fine noodles with all-purpose flour. The trick is using a 1:1 ratio of AP flour to fine semolina. That's what a lot of Italian nonnas do in their home kitchens. The all-purpose gives it tenderness while semolina gives it that bite and prevents stickiness. Your water temperature tip is dead on though. A rolling boil makes a huge difference.