Rant: I've been overworking my pasta dough for like 8 years

I was showing a new cook how to make fresh pappardelle last week, and she pointed out how tense my shoulders were while kneading. I realized I was basically fighting the dough for 15 minutes every time, when it really only needs about 5 minutes of gentle work before the rest period. How did I miss something that basic for so long?

4 comments

4 Comments

corah755d ago

Imagine trying to strangle a pillow for ten minutes, that's what over-kneading feels like. You get this tight, tough dough that fights back when you try to roll it. I did that once and my fettuccine came out kinda rubbery, like it was stressed out from all the manhandling. A relaxed, shorter knead gives it a chance to be smooth and silky instead.

hannahcraig27d ago

Fighting the dough for 15 minutes sounds intense, but honestly, doesn't that extra work just give it more chew? I've always heard more kneading means better gluten development. Maybe you were just making a superior, extra-strong noodle all this time.

rowan_reed6827d ago

Consider how much stress you were putting into your own body for those extra minutes, not just the dough. @hannahcraig, that extra chew might come from a tense cook as much as the gluten. I bet relaxing your hands changes the texture more than you'd think.

lucast8127d ago

My grandma in Naples kneaded her dough for a full 20 minutes by hand. That extra work gave her pasta a perfect, firm bite that held up to heavy ragus. I disagree with rowan_reed68 about stress changing the texture, that seems like overthinking it. More kneading means stronger gluten, which is the whole point. You probably developed a better muscle memory for dough feel than someone who stops after five minutes. Your pappardelle was likely superior for all those years.