Why Is My Dried Pasta So Brittle?
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(Image credit: Faith Durand)
Q: Hi, I read your article about drying pasta. I am very interested in making pasta for my local farmers market. I have tested many batches and I think I have flavors I like.
I use clothes hangers to dry, but my pasta is so brittle I won’t be able to package it.
I am using 1 cup of flour and 1 egg. I use the “Dough” setting on my bread machine and still knead more by hand. I fold it several times when putting it through the pasta press. Why is my pasta so brittle? Thank you.
Sent by Tracey
Editor: I typically use a slightly higher ratio of eggs to flour in my fresh pasta: 2 cups of flour and 3 large eggs. You might try increasing the eggs in your batch, or possibly rolling the pasta a little thicker.
Readers, any other thoughts?