Noodle Quality Not As Expected

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Possible Solution

Making homemade pasta may take some experimentation to get the pasta dough to the best consistency. It may take several batches of dough to feel comfortable. It is best to start with this Basic Egg Noodle recipe because this dough is relatively easy to adjust and use.

Was the dough properly kneaded?

Kneading pasta dough is essential because it develops the gluten network. When you mix flour with a liquid (like eggs or water), two proteins in the flour, gliadin and glutenin, combine to form gluten. Kneading the dough agitates these proteins, causing them to form long, strong, and organized strands. The Importance of a Strong Gluten Network:

Elasticity and Stretch: A well-developed gluten network makes the dough elastic, allowing it to be stretched very thin without tearing. This is critical for making delicate pasta shapes and thin sheets for ravioli or lasagna. Without sufficient kneading, the dough will be crumbly and difficult to work with.
Structure and Texture: The gluten provides the pasta with its structure and characteristic chewy texture. A properly kneaded pasta will hold its shape when cooked and have a firm, "al dente" bite, rather than being soft or mushy.

After several minutes of kneading, the dough should transform from flour clumps into a smooth, uniform ball. You shouldn't see any flour streaks or dry lumps, and the ball should feel firm and pliable. To test the dough, press your fingertip into the dough. If the indentation bounces back and fills in quickly, the dough is ready. If the mark stays, it needs more kneading.

Is the dough the correct consistency?

Too Wet:

If the pasta dough is too wet, it will be sticky, difficult to work with, and the resulting pasta will have a poor texture. A wet dough will be very sticky and will stick to your hands, pasta attachment, and your work surface. It will be challenging to form it into a cohesive ball. Simply add flour a little at a time while kneading until the dough is no longer sticky. The dough should feel smooth and slightly tacky, but not stick to your hands.

Too Dry:

If your pasta dough is too dry, it will be very difficult to work with and will result in a brittle, tough pasta. A dough that is too dry will be crumbly and shaggy, and it will be almost impossible to bring it together into a single, cohesive ball. The dry flour won't fully hydrate, and the gluten won't develop properly. You'll likely see streaks of unmixed flour, and the dough will feel hard and stiff. Trying to knead it will be a struggle, and it won't become smooth or elastic. A dry dough will be extremely difficult to roll out. When you pass it through a pasta machine, it will crack and tear, creating jagged edges and holes in your pasta sheets. It won't stretch and become thin; instead, it will resist the rollers and break apart. It will also be very brittle, and as you try to cut it into shapes, it will likely crumble and fall apart.

Was the dough able to rest?

The kneading process develops a strong gluten network, which makes the dough tight and elastic, causing it to spring back when you try to roll it out. Resting the dough allows the gluten strands to relax. If you try to roll out the dough immediately after kneading, it will be very difficult to work with—it will resist being stretched and will keep snapping back to its original shape. This can lead to tearing and uneven pasta. By resting the dough for at least 30 minutes, you'll find it becomes pliable and easy to roll into thin, even sheets, which is essential for making delicious, well-cooked pasta.

Dough Sticking to Roller?

The dough is likely too sticky. Return the dough to the Stand Mixer, add additional flour as needed, and knead with the dough hook on speed 2 until the flour is fully incorporated. Reroll the pasta to your desired thickness. Remember to flour the dough between rolling and cutting, and lightly flour it again after cutting to prevent sticking.

Holes or Tears in Dough?

If the pasta dough is rolled too thin, it may cause holes or tears in the dough. Change to a thicker setting. The adjustment knob turns counterclockwise. Each setting will click into place. The adjustment knob only turns in one direction. If you pass the desired setting, continue turning the knob simply turn the knob until you reach your desired setting.

Does the attachment need to be cleaned?

The pasta attachment should be cleaned after every use. Review the "Cleaning and Care" article in this troubleshooting guide for steps on proper cleaning.