The Pizza Therapy Forum and Pasta Therapy Forum

[archangel2003]

I lay them over to a stick to dry and if they curl outward, they are ok-ish.
If they curl under they split in half when I take them off.

They cooked up ok, so I was not going to complain about their fragility, but last night I attempted to make tubes like rigatoni, but about an inch in diameter.
They all split in half length wise or cracked far enough that when touched, they fell apart!

Now the fragility is becoming an issue!

How is other store bought pasta so hard and strong?

[dfandreatta]

Can you shoot us the recipe you're using, along with the instructions?
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"Papa Don"
Apollo Beach, Florida

[archangel2003]

They are all here and they all seem fragile and break easily.

http://pastatherapy.com/forum/viewtopic.php?p=3315#3315

Another frustrating thing is my Fettuccine pasta cutter cuts every other cut clean as if it were wanting every two pieces to remain together.

So they come apart easily as long as I let them come apart in two slices each.

[dfandreatta]

Check out this video:

http://video.about.com/italianfood/How-to-Make-Fresh-Pasta.htm

Contrary to what he says, many restaurants - particularly the big chains - get their pasta in frozen blocks. I think that there is no substitute for "fresh" pasta - particularly when you make it yourself.

There are more recipes available. I would try to get the "basic" recipe down, then add the other items you want, such as spices or whatever, after that.

Hope this helps!
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"Papa Don"
Apollo Beach, Florida