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My pasta is shattering to bits!

 
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archangel2003



Joined: 07 Jul 2009
Posts: 6
Location: Shorewood IL

PostPosted: Sun Jul 19, 2009 6:14 pm    Post subject: My pasta is shattering to bits! Reply with quote

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?
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dfandreatta
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Joined: 02 Jul 2006
Posts: 237
Location: Apollo Beach, Florida

PostPosted: Sun Jul 19, 2009 6:20 pm    Post subject: Reply with quote

Can you shoot us the recipe you're using, along with the instructions?
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archangel2003



Joined: 07 Jul 2009
Posts: 6
Location: Shorewood IL

PostPosted: Tue Jul 21, 2009 10:06 pm    Post subject: Reply with quote

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.
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dfandreatta
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Joined: 02 Jul 2006
Posts: 237
Location: Apollo Beach, Florida

PostPosted: Tue Jul 21, 2009 10:25 pm    Post subject: Reply with quote

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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