My experience is that by hand you can better feel when you need a little more flour or water. If you do use a stand mixer with a kneading hook, if it’s flaky you need water, and if it sticks to your fingers or the hook you need flour. Also, plan to still spend the last few minutes by hand to get the feel.

@@brianmorg Thanks for the tips.

If you're finding that it's sticking to the rod, you can try a couple of things. First, add a little flour to your "ropes" of pasta before rolling on the rod. Second, adjust the amount of pressure you apply. Lighten up the pressure so that it doesn't press too much into the rod. Finally, when preparing pasta dough for ferretto shapes, go for a lower hydration (47-48%) rather than the classic 50%.

It holds more sauce, looks trendy. Perhaps shows it's artisan-made...

Ciao! This is a great question. If you notice your dough is on the dry side and you've already mixed in your eggs, you can moisten your hands a little bit with some water then continue kneading to further hydrate the dough. Only add enough to water to make the dough manageable, as too much water will make it gummy and sticky. If you're mixing a lot of dough at once and you're finding it hard to knead, you might try covering it and letting it rest for 10 minutes before proceeding to knead again. The mini-rest will help your dough hydrate on its own, making it softer and easier to knead. If after that, you're still finding your dough is too hard to knead, then you might consider increasing your egg quantity next time until you get the right ratio. Every flour brand is a little bit different and some may require higher hydration than others.

Yes, you're right! Not 180 degrees, 90 degrees.🙃

Hope you enjoy it!

Any promo codes?

@@ethandanis1087 We do have an offer for all first time buyers - you should get a pop up on the website. 😉