Realized I've been overworking my pasta dough this whole time

I was at a friend's place in Chicago last month and watched him make his dough in under 5 minutes, barely kneading it. I'd always done a full 10-minute workout. The texture was way better. How much kneading do you all actually do for fresh pasta?

2 comments

2 Comments

evana713d ago

Yeah, that "full 10-minute workout" was my exact mistake too. Barely mixing it just until it comes together gives a much better chew.

elizabeth_chen3d ago

Okay but is the texture difference really that huge? Like, we're talking about a few extra minutes of mixing. Some recipes are way too precious about this stuff. My grandma would beat the heck out of her dough and it always turned out fine. Maybe it matters for fancy bread, but for a basic loaf? Not convinced.