How to avoid slimy pasta
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!