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I tried making pasta from scratch with 00 flour and it came out like rubber
I went all in last weekend and bought a bag of 00 flour from a specialty shop downtown (cost me like $12 for a small bag). Spent 2 hours kneading the dough by hand because I read that develops gluten better. Rolled it out thin with my cheap pasta roller and cut it into tagliatelle. Dropped it in boiling water for exactly 2 minutes like the recipe said. It came out so chewy and dense, I swear you could bounce it off the floor. My chef friend said I probably overworked the dough and that 00 flour needs a lighter touch with less kneading time. Has anyone else had this problem with 00 flour or was it just my technique?
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