It’s probably a bad time to say this but…
Listen, if you were making fresh pastas/noodles for the first time, or the first few times for that matter, chances are, they will probably fall short.
Yeah, this may sound counter-inspirational or perhaps even discouraging from someone who is at this very moment, and repeatedly for a number of times in the past, trying to get you to make one. But I hope I did, as a diligent practice for myself as well, stressed the key-point, perhaps the only key-point crucial to the success of making fresh pastas/noodles and that is – the only way to be good at making fresh pastas/noodles at home is to acknowledge that it isn’t, and shouldn’t be, a straightforward thing. And whoever’s told you that it is, either sucks at it or…
Yeah, they suck.
WHOEVER TELLS YOU THAT MAKING FRESH PASTAS/NOODLES IS A STRAIGHT-FORWARD THING, EITHER SUCKS AT IT OR…
YEAH, THEY SUCK.
Hey that goes for me as well, as in if I had in the past in any way, made it sound like a failsafe dinner or advertised for any kind of one-dough-fits-all type of pasta-fantasy, like so many other recipe promoters out there, then let me tell you once and for all that – we were fucking lying.
No pastas/noodles are made equal.
Simple, yes maaaybe, if we were talking about the basic makeup of ingredients that doesn’t stray far from some kind of flour mixed with some kind of liquid, but the dummy section pretty much ends there. What type of flour? Typical wheat flours, yours or mine? What type of liquid? Eggs are largely made with water, too but yolks come with fat and flavor where whites come with proteins that strengthen the dough, and what is it that we want? What shape is the pasta/noodle? Thick fat boys may require a softer dough whereas thin, delicate ones may need a bit more build and in between them two, there are fifty shades of chew.
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