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• Good pasta dough is firm and
leathery to touch, but also pliable.
It should never stick to your fingers
or crumble and fall apart. Many
factors, such as humidity, brand of
flour used, and size of eggs, may
affect dough consistency. To test
for correct dough consistency,
pinch a small amount of dough
together after mixing with the flat
beater. If the dough stays together
without sticking to your fingers, it
should work well. It may be
necessary to add a small amount
of flour or water to reach correct
dough consistency.
Roller Setting
1 or 2
3
4
4 or 5
6 or 7
7 or 8
Tips for Perfect Pasta
Suggested Roller Settings
Uses
Kneading and thinning dough
Thick "kluski"-type egg noodles
Egg noodles
Lasagna noodles, fettuccine, spaghetti, and ravioli
Tortellini, thin fettuccine, and linguine fini
Very thin "angel-hair"- type pasta/capellini or
very fine linguine
• Pastas can be either dried or frozen
for future use. To dry, lay strands of
pasta in a single layer on a towel
or drying rack, and completely air
dry. Store dried pasta in an airtight
container. To freeze, let pasta air-
dry for one hour before freezing in
an airtight container. It is not
necessary to separate strands of
pasta before freezing, just dust
with flour and form into "nests."
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