Fresh Pasta Dough Q&A
If you have a question about how to make fresh pasta dough, there's a great chance that I or one of my readers can help.
• Are you struggling with getting your fresh pasta just right?
• Are you confused about flour?
• Or is your query about how to turn dough into a particular pasta shape?
Whatever your fresh pasta poser, we're here to help!
First, check out the Pasta Dough Q&A's below (as there's a good chance your query was asked and answered before!)
If not, ask your new question using the quick-form below...
(PS: And if you know the answer to another readers' question, please feel free to help by adding a comment... the more knowledge shared the better!)
Pop Your Fresh Pasta Question Here
Just write your question below and I'll get straight onto it!
Previous Fresh Pasta Q&As
Click the blue links below to read those of interest...
Can I make fresh ravioli, leave it in the fridge then cook it the next day?
Why is my fresh pasta breaking in the pan?
Want to make fresh pasta in the am to serve at dinner. How do I handle the pasta til using it?
Can I use semolina flour with my Kitchenaid pasta machine?
Can I re-freeze pasta dough for ravioli?
Refrigerating fresh egg pasta - colour changed overnight!
Making homemade paccheri
My homemade fresh pasta was too soft
Why did my fresh orrechiette pasta taste doughy?
My pasta sticks together when boiling!
Resting my pasta dough
How do you make your own pasta shells to stuff?
Difficulty using Imperia 150 Spaghetti Attachment
Doughy cappelletti pasta - what went wrong?
Problems getting the pasta through my machine
Can I dry garganelli?
Why does my pasta dough taste like eggs?
Cook fresh pasta to make cannelloni? And how to make ziti?
How long to cook fresh pasta?
Minimal eggs and wholemeal pasta only - still worth buying a pasta machine?
Making pasta dough: using food processors and flour for making ravioli
Storing fresh pasta for sale at market
Pasta extruder talk, Imperia vs Atlas, and storing dry pasta
Pasta widths of pasta machines for cake decorating
Fresh egg pasta or non-egg pasta - which and when?
Using the Imperia pasta maker to make fresh lasagna sheets
Colour of fresh pasta is wrong!
Can I make the pasta dough tonight and cut tomorrow? What is the best storage for long duration resting?
How to avoid slimy pasta
What is a good substitute for semolina flour?
Help! Fresh pasta dough is not cutting right.
Why does my fresh pasta taste floury?
Overcoming tough texture pasta dough
Freezing spinach and ricotta ravioli
Is it ok to rest fresh pasta for more than 30 minutes in the fridge?
Pasta machine rolling issue - is it normal for it to shred/tear?
Atlas pasta machine's tagliolini comes out in pairs
Can I mix superfine 'doppio zero' (00) and general household flour to make fresh pasta?
Where to buy a garganelli comb
Making homemade ravioli
How to make gluten free pasta
Best pasta machine dough recipe
Homemade pasta recipe book for pasta machine present?
How to make sacchetti
How to make different pasta flavours
What does oil do in pasta dough?
How to Make Vegan Pasta
How long will home made pasta keep?
Questions about eggs in pasta dough
Defrosting frozen pasta
100% soy flour pasta recipe?
What's the best pasta machine dough recipe?
I broke my Atlas pasta maker - what did I do wrong?
Drying fresh pasta
Pasta machine troubles - sticking noodles
Flour to make ravioli dough
Pasta flour question: semolina vs 00
How to make transparent pasta parcels
Help - my pasta is drying out too much!
Fresh pasta dough - after the fridge & making lasagna
How long do you cook freshly made pasta for?
Freezing fresh pasta
How to make stuffed paccheri pasta?
Can I store pasta dough in the fridge?
New! CommentsHave your say about this page! Just add a comment in the box below.