Atlas 150 chitarra spaghetti sticking
I got the Marcato Atlas 150 with fettuccine and chitarra spaghetti attachments a while ago. I’ve tried making chitarra spaghetti a few times, but haven’t been able to get it right. Here’s a reference video of what I’m using, my spaghetti has never come close to looking like that.
I used a 1:2 ratio of water to flour (Caputo Antimo Di Grano Duro Rimacinata Semolina Flour), kneaded until smooth, then rested it covered in plastic wrap for an hour. After that, I divided the dough, rolled it from setting 0 to 4 as instructed, and shaped it. The pasta never comes out properly shaped and starts sticking either as it comes out of the shaper or shortly after I set it aside. I found these 2 posts on r/pasta before my attempt today about the same issue and followed through the advice given there. Post 1, Post 2. I tried dusting the sheets before and after shaping, but it still bunched up pretty quickly. I’m thinking that fixing the sticking might also fix the shaping issue. I haven’t had these problems with the fettuccine attachment, if that helps.
I’m wondering if the problem is the flour type or not using eggs (though I’d prefer not to). I’m not sure if I’m missing something obvious, but I don’t think I am. Any advice would be appreciated.