Just messed up a whole batch of homemade pasta because I used tap water instead of filtered

I spent 2 hours rolling out tagliatelle in my kitchen in Phoenix, and the dough turned this weird gray color from the minerals in the tap water. Has anyone else run into water quality ruining their dough, or am I just cursed with bad luck?

2 comments

2 Comments

jordan_webb27d ago

Man, that's rough. I've had the exact same thing happen making pizza dough in Tucson. The minerals just kill the color and make it feel gummy. Try bottled spring water next time, it's cheap enough and makes a huge difference.

bennett.vera27d ago

Totally agree on the spring water thing. Tap water here can mess with dough chemistry more than people realize. Also worth trying a longer bulk fermentation in the fridge. Slows things down enough that the yeast doesn't get as finicky about minerals. Getting the dough warmer up to room temp before stretching helps too.