Pasta issue

Discussion in 'Food & Cooking' started by Alaa Al-Sabbagh, Sep 17, 2018.

  1. Alaa Al-Sabbagh

    Alaa Al-Sabbagh

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    Hi Chefs
    Shortly before i was trying to make ravioli
    So i made and rolled my dough but when I finished from shaping it i found it a bit dry although I covered it with a towel
    What should i do to save it from drying?
     
  2. Cdp

    Cdp

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    whats your recipe did you push it to hard?

    every 100g flour
    you need 1 egg

    rule of thumb
    i make 900g of flour 2 yoks and 30ml evo

    combine rest 30min
    1/2 the tough cover the other damp cloth and through the roller.
     
  3. chrislehrer

    chrislehrer

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    Was the towel slightly moist?
     
  4. Alaa Al-Sabbagh

    Alaa Al-Sabbagh

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    No it wasn’t
     
  5. Alaa Al-Sabbagh

    Alaa Al-Sabbagh

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    Yeah i mix 500 g flour with 5 whole eggs and it was amazing but when i finished from made square pasta sheets to make ravioli i found old squares a bit dry so i rolled them again
     
  6. phatch

    phatch Moderator Staff Member

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    How's your local humidity? Most recipes and techniques are written from locations that have higher humidity. I know this because i live in very low humidity and things often don't work as described by many recipe authors when working with flour.
     
  7. someday

    someday

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    you should keep them covered with a damp cloth or sealed in some sort of container so that they don't dry out. I'm sure your dough is plenty wet.