pasta making

[Anonymous]

Does anyone have tips to make the pasta a bit softer? I've been using my grandmother's recipe for a billion years (basically eggs and flour). But, sometimes it comes out a bit tough. Any suggestions? Whenever I see the professionals their dough looks a bit more pliable/soft.
Thanks.

[Anonymous]

Do you let it rest? After mixing, you need to let the dough rest. The flour will absorb the moisture and will allow the gluten in the flour to relax. You should let the dough rest 1-4 hours after making. If it's too tough, then let it rest longer. Also, don't knead too much, just enough to get the ingredients to mix smoothly. If you overknead the dough, it will be tough when cooked.

[Anonymous]

Don’t overdo it on the flour either.

[Anonymous]

Anonymous wrote:Do you let it rest? After mixing, you need to let the dough rest. The flour will absorb the moisture and will allow the gluten in the flour to relax. You should let the dough rest 1-4 hours after making. If it's too tough, then let it rest longer. Also, don't knead too much, just enough to get the ingredients to mix smoothly. If you overknead the dough, it will be tough when cooked.

This.

Plus, make sure you have the right flour ratio. Weigh, don’t measure volume.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Do you let it rest? After mixing, you need to let the dough rest. The flour will absorb the moisture and will allow the gluten in the flour to relax. You should let the dough rest 1-4 hours after making. If it's too tough, then let it rest longer. Also, don't knead too much, just enough to get the ingredients to mix smoothly. If you overknead the dough, it will be tough when cooked.

This.

Plus, make sure you have the right flour ratio. Weigh, don’t measure volume.

Let it rest before cutting the pasta? I do not so I'll try it.

Also the recipe calls for volume not weight or I would def do that. I prefer weight measurements for baking and so forth.

[Anonymous]

My 2 best tips pretty much echo what have already been said above: don't overwork the dough and let it rest (i.e., be patient).

[Anonymous]

At least 30 minutes of rest.
1/2 semolina + 1/2 OO
Ratio = 100 gram to one egg.

[Anonymous]

Anonymous wrote:At least 30 minutes of rest.
1/2 semolina + 1/2 OO
Ratio = 100 gram to one egg.

What is "OO"?

[Anonymous]

Anonymous wrote:

Anonymous wrote:At least 30 minutes of rest.
1/2 semolina + 1/2 OO
Ratio = 100 gram to one egg.

What is "OO"?

Pasta flour.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Do you let it rest? After mixing, you need to let the dough rest. The flour will absorb the moisture and will allow the gluten in the flour to relax. You should let the dough rest 1-4 hours after making. If it's too tough, then let it rest longer. Also, don't knead too much, just enough to get the ingredients to mix smoothly. If you overknead the dough, it will be tough when cooked.

This.

Plus, make sure you have the right flour ratio. Weigh, don’t measure volume.

Let it rest before cutting the pasta? I do not so I'll try it.

Also the recipe calls for volume not weight or I would def do that. I prefer weight measurements for baking and so forth.

King Arthur Flour has a great chart for converting ingredients from volume to weight.
https://www.kingarthurbaking.com/learn/ingredient-weight-chart
I actually don’t think it matters in this case, because aren’t you always having to adjust for humidity and such when making pasta? Plus your eggs will always be a little variable. I convert everything to weight though just because it’s easier. 1 cup of AP flour is 120g.