I was overworking my pasta dough for a solid year

A new cook at my spot in Chicago watched me knead for ten minutes straight and just said 'it's tired, chef.' Letting it rest more changed the whole texture. Anyone else have a basic technique they were doing wrong forever?

2 comments

2 Comments

zara_west2616d ago

Rest it until it feels cool again.

gray_burns16d ago

Wait, what does "feels cool again" even mean? @zara_west26, the dough just needs time to relax, not necessarily get cold. That rest period is about the gluten unwinding, not the temperature.