When using the pasta press, what is the Dough consistency supposed to be like?
The Pasta Press is efficient and easily mastered. The dough is a DRIER dough consistency. Please do not expect the dough to be soft, pliable and silky as for a standard pasta dough. The Pasta Press requires a different technique The base standard dough required for the pasta press works on a formulation of 130g plain flour to 1 x 60-70g egg and approximately 10ml water. This formulation (plain dough only) alters if other ingredients are added to the dough. For example, cooked spinach or carrot for vegetable flavoured pasta. See recipe below. The formulation will vary depending on humidity, correct weighing of flour (using scales are recommended) and the brand of flour used. Every batch will vary slightly. If the prepared dough is too moist or sticky to extrude, simply dust with flour or pat some flour into the dough before placing in the Pasta Press.
