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Homemade pasta vs boxed pasta for weeknight dinner was a total disaster
I spent 2 hours last Tuesday making fresh fettuccine from scratch for a quick spaghetti dinner and it came out all clumpy and sticky while the $1.50 box of Barilla I had as backup was done in 10 minutes and tasted fine. My wife said the homemade stuff felt like eating wet dough and now I'm wondering if I'm just bad at it or if fresh pasta is only worth it for fancy sunday meals. Should I just stick with boxed stuff for normal nights or is there a faster way to make fresh pasta not suck?
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rosep871mo ago
30 minutes of kneading fixed my sticky dough problem.
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the_jake1mo ago
Oh man, I bet your water wasn't salted ENOUGH for fresh pasta - boxed stuff has salt built in but homemade needs a TON in the water to keep it from getting gummy. Also try drying the fresh noodles on a rack for 15 minutes before cooking, that stopped my sticky disaster.
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