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.
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.
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?
"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!
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!