My Farfalle collapse?

Hi Paige,

When cooking my fresh Farfalle they lose their shape when cooked and end up as a flat three tiered fold. Am I missing a trick or is my dough too 'wet'? Great Instructable BTW.

Paige Russell4 months ago

Hi Dosselini,

Thanks for the high five!

Hmm, collapsing farfalle... There are a few things that can contribute to structural noodle failure:

1. Yes, the dough being too wet can be an issue, as it's the gluten networks that give the noodles their shape. So maybe next time, try going for a slightly drier dough (but not too dry!).

2. Did you let the sheets air dry for 10 minutes or so before making your shapes? If the sheets weren't leather hard, again, structure is compromised.

3. Did you dust the sheets with flour as you rolled them out? If yes, sometimes too much surface flour will keep the dough from sticking well enough during the pinching process, which will cause the connection to fail during cooking.

Hopefully I touched on something that will help you troubleshoot your next batch! If not, let me know and I'll keep brainstorming.

Happy making!

Dosselini (author)  Paige Russell2 months ago

Thanks Paige, decreasing the size and resting for longer before & after rolling seem to have given better results. Thanks for taking the time to help out.