Knead, Rest, Repeat: How Gluten Actually Works

, to help me figure out how to recognize when the pasta was worked enough. He said that you’ll know when a pasta dough is ready, because when you push into it, the dough will push back. If it doesn’t spring back, it needs to be worked more.

A rest after all that kneading functions like a post-workout steam room, letting the newly strengthened dough relax enough to become malleable. After a three-hour rest in cling film on my counter, my dough was as elastic as rubber—too elastic. I rolled one ball out with my rolling pin, intent on making gossamer-thin strichetti. Instead, I made chubby bow ties. The dough fought me. I should have quieted my impatience and left it to relax some more, listening to the dough instead of the clock.

Great article… Thanks!

Good article, any baking alternatives to gluten for celiac sufferers?

And into the gluten-verse we go.

gluten

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