u/majoosm

Hi everyone,

I need help with my homemade pasta.

I got a pasta machine from SELA for extruding pasta.

Usually I get good results, worked with the machine already in a few other restaurants.

But I'm new to drying the pasta.

I already dried a few other shapes now and it all went well.

Last week I did a small batch of maccheroni.

Today some of them are already broken and the rest ist cracked and will break easily. It seems like there is some kind of internal stress occurring during the drying.

Does anyone have tips to get a viable solution for mise en place?

I don't really want to freeze the pasta and doing them fresh every day is unfortunately not feasible at this restaurant.

Thanks in advance!