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Tips for perfect pasta dough
• Humidity, type of flour chosen and size
of the eggs used can all influence the
consistency of the pasta dough.
• The pasta dough should be firm and
rough to the touch, but should also be
malleable. It should not stick to your
fingers or crumble.
• Pinch the pasta dough to check its
consistency. If the dough remains
compact and does not stick to your
fingers, it is suitable. If this is not the case,
add a little flour. If the pasta is crumbly,
add a little water.
• Cut the sheets of pasta into two or more
pieces before cutting them into
fettuccine, tagliolini or spaghetti, as they
will be difficult to manage if they are too
long.
• The pasta may be cooked immediately
after cutting.
Tips for preserving pasta
Freshly made pasta may be consumed
immediately, or dried or frozen to be used
at a later date.
• To dry the pasta, spread it out in a single
layer on a tray or tea towel for
approximately one hour and leave it to
dry in the air. The dried pasta can be
kept in an airtight plastic container.
• To freeze the pasta, let it dry in the air for
approximately one hour, sprinkle it with
flour and roll it up into nests. Then place it
in an airtight plastic container and store it
in the freezer.
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