A simple pasta question

[Curious Chef]

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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[babette feasts]

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

[escondido123]

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.

[jaykayen]

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

Proofing is for bread.

[chefathome]

Exactly!!

[Will Owen]

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 …

[JuniorBalloon]

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.

jb

[roxlet]

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.

[JuniorBalloon]

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.

jb

[chefathome]

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...

[escondido123]

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?

[Curious Chef]

Escondido123
I usually let mine rest at room temp. or sitting on the stove, never tried the frig, only for pie dough.
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[ferret]

I believe it speeds up moisture absorption in the flour.

[Curious Chef]

Ferret,
Hmmm..?
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[thew]

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

[Curious Chef]

Thew,
Hopefully we can get some answers!