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?

3 comments

3 Comments

mary_nelson7117d ago

Wait, you did that for ten whole years?

rowan_wells3017d ago

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

jessej2317d 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.