Why Is My Homemade Ravioli Tough. Of warm salted water as needed. 3 tbsp olive oil.
Then wrap the dough in plastic wrap and let rest for about 1 hour in a cool dry place. If the water is at a rolling boil no matter how well they are made might have a tendency to split or open up. Too much flour makes the pasta tough.
Overworked dough on the other hand feels tight and tough.
Why is my dough so tough. I would prefer a more delicate soft and melt in your mouth type of pasta. For more stretching of the dough I did and kneading for the recommended time 10 min they still seemed to be very tough. Not enough will result in runny lumps that are impossible to roll through pasta maker.
