Why is my fresh pasta tough?

I picked up a Marcato Pasta Maker and followed the recipe included to make both fettuccine and ravioli. The instructions that came with the machine offer two basic recipes:

500g soft wheat flour
5 eggs

250g soft wheat flour
250g durum wheat (semolina flour)
5 eggs

I've tried both methods, using King Arthur All Purpose flour for the soft wheat flour, and Caputo Semola for the semolina. In both cases, I found the resulting pasta to be tough and have a considerable bite. I tried cooking both pastas for a bit longer than recommended with the same results. I am using the recommended thinness that the machine produces as well. The recipe notes to knead for 10mins or until the dough is smooth. I have been kneading it for 10-12 mins and still find that it isn't quite "smooth"; but I'm no expert on what that is.

I would prefer a more delicate, soft, and melt in your mouth type of pasta. Instead I am getting something with quite a bit of bite and that is quite tough. What can I do to improve the result to my liking?

Best Answer

Try using double-zero (00) flour, available from Italian specialty stores. You might also prefer a recipe that uses more egg yolks, or only yolks and not whole eggs. For example: https://www.chefsteps.com/activities/fresh-pasta.

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Quick Answer about "Why is my fresh pasta tough?"

Too much flour makes the pasta tough.

Why is my pasta hard and chewy?

Chewy pasta is due to the pasta being too thick. Most pasta should be rolled out to 2-4mm thick, which is thin enough to see your fingers through. Rolling pasta out by hand is tough and you likely won't get thin enough, so it would be better to use a pasta roller for thinner and more even pasta sheets.

How do you make pasta less tough?

Mix the entire thing by hand. You can overwork the gluten making the dough tougher.

It does need to rest in the fridge for about 30 minuets before rolling it through a machine. Edit 2 never add water.

Why is my pasta so hard?

If the pasta is hard and crunchy, it's undercooked. Continue cooking it and keep tasting it every 30 seconds. If the pasta is tender, but firm to the bite, it's done (al dente). Strain the pasta and toss it with (or continue cooking it with) your sauce.

Why is my pasta hard after cooking?

Pasta that is soft and mushy is usually overcooked, while if it's crunchy and hard, this is a good indication that you haven't cooked it for long enough. Pasta cooked perfectly tends to be tender on the inside and a bit firm on the outside.

2 ways to adjust your pasta dough.

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