There’s a science to rolling out fresh pasta | Kitchen aide

Tearing is a common problem with pasta dough say our experts. Culprits include the wrong type of flour, cold dough – or it could even boil down to the size of your eggWhen making fresh pasta, why does the dough sometimes tear when rolling, and other times not?
Thomas, by email“I’m sorry to hear your pasta is rippy,” sympathises Jacob Kenedy, chef-patron of Bocca di Lupo in London, who is teaming up with fellow chef Merlin Labron-Johnson to celebrate the Italian midsummer