Why do you dry homemade pasta? Why can't you just cook it right after making it?

Answer 1

You don't have to dry it. You can cook it straightaway or freeze it

Answer 2

HOMEMADE PASTA

4 c. flour
4 tbsp. olive oil
4 eggs
1/2 tsp. salt

Pour flour onto a large bread board and form into a mound with a well in the center. Beat eggs, oil, and salt together and pour into well. Mix with fork, blending some amounts of the surrounding flour while mixing. When dough becomes stiff, knead in remaining flour with hands. A small amount of flour may be leftover.
Roll dough into a ball and coat with a few drops of olive oil to keep dough moist. Place dough into a bowl and cover with a moist towel. Let dough rest for 20 minutes. Cut into manageable portions. Flatten each piece on bread board before running through thickest setting on pasta machine. Run dough through machine 2-3 times at each setting until dough is thin enough for the specific use.

At this point, pasta may be cooked immediately, frozen or dried on a rack.

Note: Dried homemade pasta is very fragile, handle with care.

Place fresh, frozen, or dried pasta into boiling, salted water to which a few drops of olive oil have been added. Cook until tender, usually 3-5 minutes.

Answer 3

Mine's practically dried by the time I finish the batch. Drop in water for 2-3 minutes, done.

Answer 4

you don't have to dry it. If you cook it fresh it takes almost no time to cook. People usually hang it to dry because they're making a huge batch... Fresh is best cooked immediately.

Answer 5

You can cook it right after you make it. It cooks SUPER FAST that way.

Answer 6

you can cook it fresh -- just boil it a couple minutes.

Answer 7

It doesn't stick together as much when you put it in the pot.

Answer 8

it would turn into a big glob of dough