I was overworking my pasta dough for a solid decade

A new prep cook in Portland asked me why I kneaded it so long, and I realized I was treating it like bread. That extra gluten development just made it tough. Anyone have a good rule of thumb for when the dough is actually ready?

4 comments

4 Comments

mary_nelson712mo ago

Wait, you did that for ten whole years?

rowan_wells302mo ago

Yeah, you just find a rhythm and stick with it.

jessej232mo ago

Honestly, it sounds long but the time flies. You just stop counting the years after a while and focus on the day to day stuff. That's the only way it works.

calebc4014d ago

Give it the windowpane test. Take a small piece of dough and stretch it between your fingers, if it tears before you can see light through it then keep kneading. For pasta you want it smooth and elastic but NOT as strong as bread dough, so stop a little bit before it gets that super stretchy windowpane.