Cooking Resources

taxlady · 01-16-2012, 05:49 PM

I have made pasta from flour (hard, whole grain, wheat flour) and water a number of times. I have a pasta machine.

Folks here have recommended letting the dough rest. Should I knead the dough before or after letting it rest? How long would you recommend to let it rest? I will do most of the kneading with the pasta machine. I'm making the pasta for tonight's supper, so it isn't going to rest very long this time

**chopper** · 01-16-2012, 05:55 PM

I let the dough rest after kneading (about 20 minutes). Then I process with the pasta roller attachment on my KichenAid mixer.

jennyema · 01-16-2012, 06:27 PM

I knead it till it's shiny with no bubbles and then let it rest for 15 min or so

Whiskadoodle · 01-16-2012, 07:12 PM

When you all say "knead it" , does that mean knead it with your hands like making bread, or with a mixer attachement, or start running it through the rollers a few times? Or---

Thanks.

GLC · 01-16-2012, 08:08 PM

Kneading by hand. You could use a mixer dough hook, if you're making that much pasta that would be a large enough ball to be worked in the mixer. I actually have seen people do a sort of kneading by folding and sending it through the machine with the rollers set a maximum distance apart. But what matters if the texture, smooth and shiny, than how you get there.

taxlady · 01-16-2012, 08:08 PM

Quote:

Originally Posted by Whiskadoodle

When you all say "knead it" , does that mean knead it with your hands like making bread, or with a mixer attachement, or start running it through the rollers a few times? Or---

Thanks.

I knead it just a teensy bit by hand and then just run it through the rollers until I think it's done. That usually takes at least 10 times through on the thickest setting.

taxlady · 01-16-2012, 08:10 PM

Quote:

Originally Posted by GLC

Kneading by hand. You could use a mixer dough hook, if you're making that much pasta that would be a large enough ball to be worked in the mixer. I actually have seen people do a sort of kneading by folding and sending it through the machine with the rollers set a maximum distance apart. But what matters if the texture, smooth and shiny, than how you get there.

That's what my Italian friend taught me and that's what I do. It seems easier than by hand and I don't have a dough hook on my mixer (well I do, but it's a useless joke.)

taxlady · 01-16-2012, 08:12 PM

Quote:

Originally Posted by chopper

I let the dough rest after kneading (about 20 minutes). Then I process with the pasta roller attachment on my KichenAid mixer.

Thanks chopper. I mixed up the dough and gave it a couple of folds by hand, then let it rest for the 20 minutes you suggested. Then I "kneaded" it by running it through the rollers a bunch of times. It did seem to handle better than when I don't give it a rest.

**chopper** · 01-16-2012, 08:35 PM

Quote:

Originally Posted by taxlady

Thanks chopper. I mixed up the dough and gave it a couple of folds by hand, then let it rest for the 20 minutes you suggested. Then I "kneaded" it by running it through the rollers a bunch of times. It did seem to handle better than when I don't give it a rest.

Good. I'm glad it seems to be working. Now I'm hungry for some lasagna made with home made pasta noodles. Will have to make it soon!

taxlady · 01-16-2012, 08:41 PM

Quote:

Originally Posted by chopper

Good. I'm glad it seems to be working. Now I'm hungry for some lasagna made with home made pasta noodles. Will have to make it soon!

You know you don't even have to boil the fresh lasagna noodles first. Just put a bit of sauce in the bottom of the lasagna pan before you put the noodles and let them get cooked in the oven.