Manual noodle press pasta maker sticking
I recently got a manual noodle press pasta maker and when I used it, pasta came out and started sticking. I tried to flour the pasta maker but the pasta in the middle of the mould still stuck. Olive oil also did not help. My recipe for the dough is :
2 1/2 cups flour
3 egg yolks
teaspoon of salt
3/4 cup of water
This is the pasta maker:
Best Answer
There are two things I would do here.
- Make sure you have kneaded sufficiently. Knead until the dough comes together and does not stick to your fingers, but forms a nice cohesive ball. If you
- Make sure that your dough is not too wet. I personally like Ruhlman's ratio for egg pasta, which is 3 parts flour to 2 parts egg, no water. In your case, that would mean 4 eggs for the 2 1/2 cups flour, and no water at all. You are using 3 eggs + 180 ml water, which is twice the liquid amount, plus water doesn't bind as well as egg.
Of the two, the kneading is the more important part. You can certainly work with wetter doughs, if they are properly kneaded, it is just a bit more fussy. But if you touch the dough and it smears/sticks like wet plaster, it is underkneaded and you should continue working it before forming it.
If your dough looks like one of these, it is not a well-kneaded egg pasta dough (note, the right picture is OK if making bread or pizza):
This is what good pasta dough looks like, before you put it into the pasta maker:
The important part is not the color (you'll get automatically from the eggs), but the smoothness. You have to be able to shape it into that ball easily with your hands, without it sticking to them.
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Quick Answer about "Manual noodle press pasta maker sticking"
If the dough is too sticky when it is extruded or it is sticking to the mixing unit, the dough is too moist. Add a small amount of flour, remix the dough and try extruding again. If the dough has rough edges when it is extruded or it won't extrude from the machine, the dough is too dry.Why is my pasta dough sticking?
Follow these handy tips! If your pasta is too sticky while you're kneading, dust it with flour as needed until it becomes dry and smooth. It will be impossible to roll if it's too sticky! Once you get more comfortable working with pasta dough, you can make your rolling portions bigger.Why is my pasta maker not cutting properly?
Check Your Dough's Consistency If wet dough is inserted into the maker, it won't cut very well. When you find yourself with partially cut dough that requires you to manually tear the strips of pasta by hand, then the dough is still a little too wet. If your dough is too wet, give it time to dry, or add more flour.How do you clean a manual pasta maker?
Run one piece of polymer clay 3 to 4 times through the manual pasta machine. Clean it part of the machine by moving the piece of polymer clay up and down. The polymer clay will catch all the excess crumbs, flour dough pieces and help you completely clean the pasta maker.How do you make pasta not stick together?
Scatter a little more flour over the pasta, form it into nests and let it dry for another 10 to 20 minutes, it should feel slightly dry but not brittle. Either cook the pasta immediately or cover the baking sheet tightly with clingfilm and store in the fridge for 2-3 hours.Homemade fresh pasta with Marcato Atlas 150 Classic - Video tutorial
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Answer 2
Not every type of flour will deliver optimal results.
I suggest to use coarse durum wheat flour.
As a rule of thumb, it is better to stay on the dry side. Add just enough liquids (either eggs or water, or strained tomato, spinach etc.) so that the dough does not tear when rolled thin. You can make great pasta without any eggs as well, in fact most pasta eaten in Italy is made without.
Also, I suggest the right tools.
Pasta machine: the tool in the picture looks like it isn't capable of withstanding high pressure/torque. This may be a problem with a rather dry dough. I must say that I know nothing about oriental noodles, but for making pasta I suggest a steel pasta machine.
I've found drying racks helpful also when preparing fresh noodles because they don't stick together when stored temporarily before going into the pot. This is especially helpful if you want to cook several servings at once and therefore need more time.
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