How to avoid slimy pasta


Hi all,

I'm really enjoying making fresh pasta but am struggling to produce pasta that isn't totally smooth and that has a "slimy/slippy" texture once cooked.

Generally there seems to be no difference between OO flour and normal flour, rested or non rested pasta, or even dried and fresh pasta.

Hope you can help!

Response: Hi Andy, thanks for your message but I'm a little confused.

Your headline suggests the fresh pasta you are making is too slimy, but the body text above says: "struggling to produce pasta that isn't totally smooth and that has a "slimy/slippy" texture".

Forgive my ignorance, but which type of pasta do you want to make? Slippy or non-slippy?

The slippy stuff is usually made without eggs and special semolina flour (see this page).

If your egg pasta is slippier than you want, this must be due to its moisture (i.e. the dough is too moist), or to do with your ingredients. What proportions/ingredients are you using?

If you can give a little more detail, I'll try to help further. Thanks!


Comments for How to avoid slimy pasta

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Slimy pasta
by: Andy

Hi Matt - Just to clarify. My pasta is smooth often slimy. I'd like to know how to avoid this.



by: Matt - Pasta Recipes Made Easy

Hi Andy,

I see. It sounds like your dough is either too moist or too oily.

Are you proportions and ingredients like those on this page (the recipe serves 2)?

I always use those for egg pasta and slimyness has not been an issue to date.


Avoiding slimy pasta
by: Anonymous

Hi Matt
Yes, definitely want to avoid making slimy pasta - we mostly make spaghetti / tagliatelle / ravioli and lasagne. This is the mix I tend to use - This would be for 2 people

* 200g Flour
* 2 Eggs & 2 egg yolks
* Pinch of salt
* 1 Tablespoon of olive oil

Mix to a breadcrumb consistency, form into a dough, rest in clingfilm on the kitchen bench for 1 hr ( If we have the time !! )

I use this mix for every type of pasta we make.

by: Matt - Pasta Recipes Made Easy

Well, those are the exact same measurements I use.

My final question mark is over your flour type.

Is this plain/all-purpose or double-zero flour you're using?

(If you're using durum wheat semolina flour, with eggs rather than just water, then that could explain the slipperiness of your pasta creations!)


Slimy Pasta
by: Anonymous

Hi Matt - I tend to use standard flour rather than 00 as it's very expensive here in NZ.

Would kneading the dough for longer would help make the pasta less absorbent ?

Thanks for your help Matt.

Yes indeed
by: Matt - Pasta Recipes Made Easy

Hi, well providing you're using plain/all-purpose flour then that doesn't seem to be the issue.

As for kneading the dough, this certainly is a crucial step. For 2 reasons - this traps little balls of air inside the dough, and secondly because you tend to add a little flour as you go, which helps avoid excess moisture.

As an example, after I have stirred the eggs in my flour bowl, and then mixed the flour and eggs together with my fingers, I typically spend a full 5 minutes folding, pressing and turning the dough with my hands.

(For an example of this folding, see the latter half of Step 2 on this how to make pasta page.)

I have never tried making/rolling/cutting pasta without this step, but I can imagine it might well be overly moist without the extra flour I throw on my work surface when doing this folding.

I hope that's clear and helps...?


How to avoid slimy pasta
by: Andy

Hmmm - I think you've may have just explained why this is happening.... I use a magimix to blitz the ingredients together ( around 10 seconds ) then knead for only a minute at most.

The mix seems very dry and breadcrumb like, so I assumed the moisture levels in the dough were low enough. It looks like I've just been lazy !! Time to knead the dough more.

Thanks again for your help Matt - I'll let you know if this helps.

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