Homemade pasta

[zgma]

I'm just learning how to make homemade pasta. Does anyone have any tricks for keeping it from being a big mushy mess once you cook it though? The last noodles I made looked so good raw, and then when I cooked them (only for a minute!) they just turned into a pile of starch.

[rekstout]

Two things spring to mind - firstly, the pasta should be left to dry for a while before cooking it so if you are making it and cooking it immediately try leaving for a few hours in a warm, dry pace.

Secondly, are you kneading the dough enough - even with a machine you need to be really working the dough hard to ensure that is well bound - even if it looks OK after a couple of passes through the machine.

[zgma]

You're a star rekstout! I have been kneading it for about 5 minutes, and then letting it sit in the fridge for an hour before rolling it out, to let the gluten develop. I will try kneading more and let it dry a bit after actually making the noodles. What's your recipe for basic noodles?

[zgma]

"Pile of starch" may be a bit of an exaggeration, actually... they were definitely edible, just a little stickier and less distinct than I wanted them. But I really want to perfect them, so keep the suggestions coming!

[FrizBJ]

also - assuming you're making stringed pasta (noodles, linguine, etc), a little oil in the pan when you boil it stops it from sticking.

[zgma]

rekstout, I'm going to have to invite you over for dinner to try my noodles, because letting them dry even for 30 minutes before I cooked them made them absolutely perfect!  Three cheers for rekstout!