Homemade Pasta Help.
I'm new to homemade pasta and I'm having a terrible time! I'm using my Kitchen Aid attachment and the recipe that came with the pasta maker. But the fettucini is coming out tough and rubbery. Do I need to roll it thinner? Is this one of those things where you have to be able to see through the dough? I'm using AP flour and whole eggs in my food processor. By the way this isn't my dinner, I'm just fooling around in the kitchen on my day off. Can someone with more experience advise me?
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8 Comments:
This is gonna be something like one blind man leading another because I have no experience with fresh pasta, let alone making it. Let's see can we stay out of the ditch.
First, I wonder if the fettucini being tough and rubbery isn't a good thing. You haven't cooked it yet, have you? Second, all of the pasta recipe's I have seen call for flours with a high gluten content and you are using AP. See what I'm pointing at? Upon cooking, your fettucini may not be nearly so tough as you think.
Grumpy Old Man at 1:00PM on 05/25/09
I just reread what I wrote and I didn't make it clear that the pasta is tough and rubbery after it's been cooked. I rested the dough for an hour after I made it and the dough came through the machine just great. I don't know - I'll just keep checking back with you guys. Thanks.
tapioca at 1:29PM on 05/25/09
what size whole eggs? The best pasta dough I've made has a really high proportion of yolk to white.. maybe that makes a difference?
MoEats at 2:20PM on 05/25/09
Make the dough by hand. It doesn't take much effort, and I've never had a batch go horribly wrong because you have a sense of what's happening while it's happening.
gesture at 4:21PM on 05/25/09
You kneaded it too much. Make it by hand and then let the mixer attachments form it. It takes practice don't give up.
JerzeeTomato at 5:04PM on 05/25/09
I think gesture and jerzee may have nailed it. I kind of suspected too much handling. Thanks so much. I will try again this time by hand. I'm nothing if not persistent. Hope everybody had a good holiday.
tapioca at 7:11PM on 05/25/09
could be too much flour also, i've never used all purpose flour either ... there is a flour just for pasta - it's very fine.... i usually like to use semolina flour. don't give up. it's worth all of the work, because when it's good, it's really great.
pooch at 10:20PM on 05/25/09
I know I'm a bit late to the game here, but I was searching for some dough-making tips and came across this post. I use my kitchen aid to make dough, but I mix by hand. I only use the machine to run the pasta attachment. The yolk/white discussion was very intriguing. I will have to experiment with that
bkbella at 3:44PM on 08/08/09