Not Really A Question!

[espookid]

After many years of wanting , I finally got a pasta machine .First attempt was tagliatelle worked fine .On to beetroot infused , kale and normal for the three colours of the Italian flag , ate the "normal " and dried the rest
After a few weeks we tried the others and found they were stuck together despite drying them in a drier ,we found them to be a bit too "flour tasting "
never mind we had some shop bought at home so we cooked that and it was fine but when I started to -taste - it I realized that pasta tastes of dry flour
and I am gutted

[Donquixote]

What recipe are you using?

A good basic is 400g flour, 4 eggs, 1 tbsp oil, 1 tsp salt. And remember to use '00' flour. Also, when you add the colouring ingredient (kale, spinach, beetroot, etc.) you need to adjust the recipe to allow for the extra moisture from the colourant. So maybe adjust the recipe to 3 eggs + 1 yolk, which will allow for the moisture content of, say, spinach. When drying your pasta it can also be useful to give it a very light dusting of semolina before hanging it.

If the pasta is worked thoroughly (the dough needs to be worked well to activate the gluten content) and cooked through it certainly shouldn't taste of dry flour!

Hope this helps.

DonQ