Okay, so I’ve been messing around with making my own pasta lately. It’s way more fun than I thought it would be! But, I quickly ran into a small problem – cutting the dough evenly. My knife skills? Not exactly chef-level, haha.
So, I started looking into getting a dough cutter. Seemed simple enough, right? Well, there are a few different kinds, so I did a bit of digging.
My Dough Cutter Adventure
First, I checked out some basic pastry cutters, the kind with a straight, sharp blade. They looked pretty straightforward, good for making things like ravioli or just simple strips of pasta.
Then, I saw these cool rolling cutters. They have multiple wheels, some with straight edges, some with fluted edges. I thought, “Ooh, fancy!” The fluted ones would be perfect for making those pretty, ridged pasta shapes.
I decided to go with a simple, straight-bladed one for now. Just to get the hang of things. Figured I could always upgrade later if I got really into the pasta-making game.
When it arrived, I was itching to try it out. I made a fresh batch of dough (my usual recipe – flour, eggs, a little olive oil, and a pinch of salt). I rolled it out, not super thin, but thin enough.
Then, the moment of truth! I took my new cutter and… it worked like a charm! Seriously, so much easier than using a knife. I made some nice, even strips for fettuccine. They weren’t perfect, but hey, it was a huge improvement.
- Rolling: Make sure the dough is evenly rolled before cutting.
- Pressure: Apply even pressure when using the cutter. I kind of messed this up a bit at first, haha.
- Cleaning: Washing it right away is key. Dried dough is a pain to get off.
Overall, I’m super happy with my little dough cutter. It’s a simple tool, but it makes a big difference. Now I just need to practice my pasta-making skills! Maybe those fluted cutters are in my future after all…
