What causes pasta dough to be holey after running through a machine multiple times? I've tried making pasta several times now, and every time it turns holey after I run the dough through a standard crank machine:



Ingredients I use:


200 grams all purpose flour
2 jumbo brown eggs
Bit of olive oil
Bit of salt
I watched this video and saw I was adding an extra step. https://www.youtube.com/watch?v=R6KhbS3q5b8

After making pasta again tonight, which came out perfect, I realized I was "re-kneading" the dough after I passed it through the machine.

Tonight I folded the dough once, and resent through the machine over and over, and it came out great! Hope this helps someone!