Egg pasta vs. water+semolina pasta texture

by isagalaev   Last Updated July 11, 2018 04:17 AM

I recently started experimenting with making pasta from semolina flour and water. I noticed it has a slightly "slimy" texture compared to that made with eggs.

Is it supposed to be like that? If not, should I knead it more? Or add more flour?

Tags : eggs pasta texture

Related Questions

Tomato paste on eggless pasta dough

Updated May 04, 2018 10:17 AM

Do you need eggs for extruded pasta dough?

Updated May 28, 2015 22:07 PM