Pasta making is just as much about following a recipe and procedure as it is about trusting your instincts, making small adjustments, and getting to know the dough so intimately you can infer whether it’s all coming together—or not—before you even finish kneading. Here are some common issues you may encounter during the process and how to solve them.
MY DOUGH IS DRY AND HARD TO ROLL.
Sprinkle with and knead in water, 1 Tbsp at a time, to loosen it up. Allow the dough to rest overnight, wrapped in plastic, then try rolling again.
MY DOUGH IS TOO WET AND IT’S HARD TO WORK WITH.
If you know you measured the ingredients properly, you may have left the dough uncovered in an environment that is too humid, or your flour is very fresh and still retains a lot of humidity. Sprinkle with and knead in flour, 1 Tbsp at a time, to help the dough come together.
MY SFOGLIA IS STICKING TO THE MATTARELLO AND/OR WORK SURFACE.
Only add flour if the sfoglia is really sticking and always show restraint. Too much flour will dry out the dough and cause it to crack around the edges. If the dough is only sticking to the mattarello, dust the sfoglia itself with the same kind of flour you used to make the dough.
If the sfoglia is sticking to the work surface, dust that. If you’re in the rolling phase, use the same kind of flour you used to make the dough. If you’re in the cutting or shaping phase, use semolina, which has large grains that won’t affect the dough, but will keep it from sticking. Also, the thinner the sfoglia gets, the less flour you should use. It’s more difficult to shape the drier the sfoglia is.
I’M TRYING TO SLICE THE ROLLED OUT SFOGLIA INTO STRANDS, BUT I END UP KIND OF MASHING IT.
Try a sharper knife. Push the knife forward as you cut. You want precise, definitive cuts so each strand is of identical thickness.
MY PASTA TASTES RAW AFTER THE RECOMMENDED COOKING TIME.
You may have rolled the sfoglia a little too thick. Keep cooking. The thickness of the pasta determines the length of cooking time. Always double check the thickness before cutting the dough. Taste the pasta constantly as it cooks, and cook until it has lost its raw bite and is tender.
It may be overcooked. Check for doneness earlier next time. And generally taste pasta for doneness constantly as it cooks.
MY FILLED PASTA BROKE OPEN.
Be sure to adequately moisten the entire dough edge before enclosing the filling and then press the edges together (don’t miss any spots) with firm pressure. This should seal in the filling tightly. If instead the sfoglia cracks or seems too dry to close properly, spritz it all over with a fine mist before shaping the pasta. If you are cooking the pasta in batches and the breaks occur during the first batch, double-check the remaining pieces for any gaps between the edges before cooking them.
MY CESTINI, CARAMELLE, ETC. LOOK REALLY WEIRD.
Don’t worry! Everyone’s pasta looks like shit when they are first starting out. I know mine did! Just practice and I promise you WILL get better.