Food Guide

Tough Homemade Pasta? Here’s What You’re Doing Wrong!

If you regularly make your own pasta and have been for years, you are either a) a glutton for punishment, b) a pasta snob, or c) someone who really loves pasta and has resigned themselves to the fact that fresh pasta =/= good pasta.

For a very long time, I fell into the category of c), but I am happy to report that I have finally found a recipe for fresh pasta that is neither tough nor flavorless.

1. You didn’t knead the dough long enough

I didn’t knead the dough long enough.

2. You didn’t use enough eggs

As a pasta maker, you know that eggs are a key ingredient in any pasta recipe.

In fact, most pasta recipes call for two eggs for every cup of flour.

However, if you don’t use enough eggs, your pasta can be tough and chewy.

The reason for this is that eggs are what make pasta dough tender.

They help to create the structure of the dough and provide the necessary proteins and fats.

Without enough eggs, your pasta dough can be too hard and compact, leading to tough and chewy pasta.

To ensure that your pasta is always tender and delicious, be sure to use the correct ratio of eggs to flour.

For best results, use two eggs for every cup of flour.

3. You didn’t use enough flour

Using too little flour is the main reason why your homemade pasta is tough.

It’s important to use the “00” flour for making pasta, as it has the perfect gluten content for creating a “al dente” texture.

Also, make sure you use enough salt in your pasta dough.

Salt helps to bring out the flavor of the pasta, and also helps to keep the pasta from sticking together.

If your pasta dough doesn’t have enough salt, it will be bland and tough.

Finally, make sure you take the time to knead your pasta dough thoroughly.

This will help to create the perfect texture for your pasta, and also help to make sure that it cooks evenly.

4. You didn’t rest the dough for long enough

The dough needs at least 30 minutes to rest.

The proteins in the flour need this time to relax and become more flexible.

If you don’t give the dough enough time to rest, it will be tough when you roll it out and will also be tough once cooked.

If you have already rested your dough for 30 minutes and it is still tough, it may be because you used too much flour in the dough.

Too much flour will make the dough tough and hard to roll out.

5. You didn’t roll the pasta thinly enough

There are a few reasons why your homemade pasta might be tough.

One possible explanation is that you didn’t roll the pasta thinly enough.

If the pasta isn’t thin enough, it will be difficult for the sauce to penetrate the pasta and make it tender.

Another possibility is that you didn’t use enough eggs in your pasta dough.

Eggs are essential for creating the right texture and flavor in homemade pasta.

If you didn’t use enough eggs, your pasta will likely be tough and dry.

Finally, it’s also possible that you didn’t cook the pasta long enough.

If you don’t cook the pasta long enough, it will have a raw, tough texture.


If you’re wondering why your homemade pasta is coming out tough, you’ve come to the right place.

In this blog post, we’ll take a look at some of the most common reasons why your cooked pasta can end up tasting tough.

Remember, if you have any questions about the process of making your own pasta, you can always ask your questions in the comments section below!.

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Emily W.

Emily Wong is an Asian-American food writer the founder of With nearly 8 years of experience, she has a passion for making cooking accessible to everyone and sharing her personal experiences with food. Emily's vision for is to create a community of food lovers who are passionate about cooking, eating, and sharing their experiences with others. Read my story
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