Fresh pasta dough tearing during rolling is a common issue, according to chefs Jacob Kenedy and Naz Hassan. Potential causes include using the wrong type of flour, such as not using 00 flour, or the dough being too cold or too dry.
Naz Hassan, head chef of Ornella and Lupa, suggests that the size of the egg used can affect dough consistency, noting that one egg to 100g of 00 flour is a basic recipe, but this may need adjustment. Adding egg white can also provide structure and stretchiness.
Kenedy advises that dough that is too wet can stick to the pasta machine and tear. He recommends thorough lamination and a light dusting of flour, ensuring the flour is rolled in. Both chefs also highlight the importance of resting the dough to allow the gluten structure to relax and bind.
Kenedy suggests laminating the pasta many times at the thickest setting, rolling and folding it at least 12 times until it is silky-smooth before rolling it thinner. Hassan warns against skipping thickness settings on the pasta machine, as this can create ridges and lead to tears.