THERE’S A SCIENCE TO ROLLING OUT FRESH PASTA | KITCHEN AIDE

Tearing is a common problem with pasta dough say our experts. Culprits include the wrong type of flour, cold dough – or it could even boil down to the size of your egg When making fresh pasta, why does the dough sometimes tear when rolling, and other times not?

Food | The Guardian reports that tearing is a common problem with pasta dough say our experts.

The report adds: Culprits include the wrong type of flour, cold dough – or it could even boil down to the size of your egg When making fresh pasta, why does the dough sometimes tear when rolling, and other times not?

Thomas, by email “I’m sorry to hear your pasta is rippy,” sympathises Jacob Kenedy, chef-patron of Bocca di Lupo in London, who is teaming up with fellow chef Merlin Labron-Johnson to celebrate the Italian midsummer…

This report is covered across the current DAMMNEWS feeds. Science and weather reports need scale and time context. A single measurement or forecast is not the same as a confirmed long-term trend.

This is a developing report. DAMMNEWS will surface related coverage as closely matched reporting enters the live cache.

DAMMNEWS RSS BRIEFING — generated locally from the available Food | The Guardian headline and RSS excerpt. It is not a summary of the full source article.