Pasta issue

9
0
Joined Aug 24, 2018
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?
 

Cdp

97
19
Joined Aug 31, 2017
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.
 
9
0
Joined Aug 24, 2018
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.
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
 

phatch

Moderator
Staff member
9,648
1,125
Joined Mar 29, 2002
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.
 
1,841
543
Joined Aug 15, 2003
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.
 
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