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pasta dough consistency

EHarbison@aol.com
Wed, 25 Apr 2001 10:22:35 EDT
v101.n023.6
<< In Sally K.'s pasta recipe, she says she checks that the consistency
 is right.  What does the right consistency look like (or feel like)
 for pasta? >>

This depends on what kind of pasta machine you're using.  Take it from one who has learned the hard way: if you're using a pasta attachment on a Kitchen Aid, the "dough" has to be almost as grainy as sand, with pieces maybe the size of lentils.  An actual "dough" consistency -- which I believe you need for the hand crank variety -- gets stuck in the KA and can burn out the motor!

Beth