Pasta Dough
Q: How long should pasta dough be kneaded for?
A: It all depends and what ingredients you use and how well you can knead. It could take a professional 5-7 minutes and a novice 30 minutes, if you’re using egg yolks or whole eggs, cake flour or double “00” flour. All these things come into the equation when making fresh pasta, but just like making bread it’s all in the kneading and how dry the air is, so as long as you give it a firm “beating” it shouldn’t take long to get a nice smooth and silky dough.
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That is a very helpful hint, there have been times that the recipe says knead for about 10 minutes but just does not seem to come out right. Is there any other advice you could give about when enough kneading is enough, perhaps a pressure test if I push my finger into it or something. Thanks again
Hi Graham
Thanks for your response, yes there is a pressure test you can do once the pasta is silky smooth you would be able to press it in with your thumb it should spring back as this is the gluten reacting but once you have left it to rest for ±30 minutes if you do the same pressure test it shouldn’t spring back as the gluten has relaxed, which will make rolling it out easier.
I hope this answers your question.
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