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A simple pasta question

Curious Chef Feb 1, 2011 03:56 AM

I always thought dough-proofing had to take approximately an hour, but on Food Network's show, Cook like an Iron Chef, Michal Simon actually used a food saver vacuum system to proof his pasta dough in less than a minute. Why? How? Picture me pasta-mazed!!!, Okay not a word. But can anyone add clarification?

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  1. thew RE: Curious Chef Feb 1, 2011 04:02 AM

    i saw that too, and was likewise amazed. i'm mostly posting this inane comment to make it easier to follow this thread

    1 Reply
    1. re: thew
      Curious Chef RE: thew Feb 1, 2011 09:38 AM

      Hopefully we can get some answers!

    2. f
      ferret RE: Curious Chef Feb 1, 2011 05:23 AM

      I believe it speeds up moisture absorption in the flour.

      1 Reply
      1. re: ferret
        Curious Chef RE: ferret Feb 1, 2011 09:38 AM


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        escondido123 RE: Curious Chef Feb 1, 2011 07:19 AM

        I think he also said it generated a little heat. Does that mean I should be leaving my pasta dough out rather than in the frig if I'm only letting it rest for an hour?

        1 Reply
        1. re: escondido123
          Curious Chef RE: escondido123 Feb 1, 2011 09:37 AM

          I usually let mine rest at room temp. or sitting on the stove, never tried the frig, only for pie dough.

        2. JuniorBalloon RE: Curious Chef Feb 1, 2011 11:15 AM

          I have seen advice all over the place on this. Have read about the one hour rest. Jamie Oliver (I know, not italian) didn't rest it at all. Cooked it up almost imediately after kneading. I was originally told 30 mins and that's what I do.


          3 Replies
          1. re: JuniorBalloon
            roxlet RE: JuniorBalloon Feb 1, 2011 12:37 PM

            I had to laugh last night at a No Reservations Tuscany episode where AB makes Jamie Oliver's riff on pasta carbonara for a bunch of Tuscans who recoil in horror at the meatballs that were served with the pasta. Mentioning JO reminded me about it.

            1. re: roxlet
              JuniorBalloon RE: roxlet Feb 1, 2011 01:39 PM

              Ha ha! I watched the begining of that episode. Love Tuscany, hate that episode. I also have the Jamie Oliver cookbook with that recipe and have made it that way. It's really not bad. Just not for the pure at heart.


            2. re: JuniorBalloon
              chefathome RE: JuniorBalloon Feb 1, 2011 12:40 PM

              Most of my culinary books advise to let it rest 20-30 minutes. I don't think I've ever let it rest longer than 30...

            3. j
              jaykayen RE: Curious Chef Feb 1, 2011 12:42 PM

              You do not need to rest your pasta dough for an hour. You need the gluten to relax.

              Proofing is for bread.

              2 Replies
              1. re: jaykayen
                chefathome RE: jaykayen Feb 1, 2011 12:58 PM


                1. re: jaykayen
                  Will Owen RE: jaykayen Feb 1, 2011 03:43 PM

                  My pa-in-law's instructions, when he gave me my Atlas machine, was wrap the dough in Saran Wrap and let it sit on the counter for twenty minutes or more. And that was with the rather coarse semolina he'd given me with it. It did take about six trips through the rollers, set at full-open, before that stuff began acting like dough …

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                  escondido123 RE: Curious Chef Feb 1, 2011 01:32 PM

                  Sometimes I make it in the morning to roll out that night. Then I put it in the frig until I come home. Does no harm I assume.

                  1. babette feasts RE: Curious Chef Feb 1, 2011 08:37 PM

                    I can't tell you how it works, but the line cooks do it where I work and it seems effective.

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