Problem with pasta dough that separates
I normally have no problem making my pasta dough ( I usually make pasta 2-3 times/month) I use the basic pasta recipe from the King Arthur pasta class ( flour / eggs/ olive oil). One or twice though, when I'm kneading the dough, it starts to "separate" rather than coming together. I'm letting my dough rest right now, and I'm hoping the gluten will help have it come together before I put it through my pasta machine. Does anyone know why this separation happens ? And if so - is there anything I can do to correct it when I notice it start to happen ?