popeye85
Senior Member
Hi there!
I'm after some advice from any pasta experts!!
Although I can make pasta to a degree that I am fairly happy with, I do have a issue when I make any filled pasta.
After making and filling the pasta, if not needed immediately then I tend place them on a well floured try for a hour or so until needed. However when I return to them, the underside has, what can only be described, as melted. They medically start dissolving and turn all gooey, sticking to the ferry and turning into a right mess-even putting them in the fridge doesn't seem to make any difference! I'm I missing something basic?
Cheers!
I'm after some advice from any pasta experts!!
Although I can make pasta to a degree that I am fairly happy with, I do have a issue when I make any filled pasta.
After making and filling the pasta, if not needed immediately then I tend place them on a well floured try for a hour or so until needed. However when I return to them, the underside has, what can only be described, as melted. They medically start dissolving and turn all gooey, sticking to the ferry and turning into a right mess-even putting them in the fridge doesn't seem to make any difference! I'm I missing something basic?
Cheers!
