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Does pasta dough really need to rest? Jamie Oliver is indicating no.

I wanted a glimpse of Jaime Oliver's "Jamie at Home" kitchen since I just adore the way it looks. I did this while watching a youtube video of him making Homemade Egg Tagliatelle.

Jamie uses a food processor to make the dough and then proceeded to roll out the dough without any rest time. I had always been taught that pasta dough should rest for 30 min or longer for gluten reasons.

So my question is, does anyone else do it this way? Is there somehow anything about using the food processor specifically that helps you get from step A to B without the wait time? If you persoanlly have made pasta both ways do you notice a sizable difference?

Mostly just curious.

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  1. If you have have a pasta machine, maybe not. See how much the pasta resists you.

    With a rolling pin, I need a rest time.

    1. I've found that if I try to roll it out right away, it resists me, so I do let it rest for at least 20 minutes before trying. I'm not sure what he's doing differently, but maybe it's the flour that he's using that lets him roll it out right away?

      1 Reply
      1. re: staple

        Maybe he uses a dough conditioner to fight that 'snap back," but if he doesn't mention that ingredient, then maybe he doesn't.

      2. I always make pasta dough in the food processor, generally one third semolina. I roll it out using a crank pasta machine. If I don't let it rest--20 minutes in plastic wrap on the counter--it needs to go through the #1 setting on the machine many times before I can begin to make it thinner and thinner; if I don't, it tends to shred. If I wait, it takes less of that "kneading" in the pasta machine and I get a much smoother sheet that can become quite thin. PS I add olive oil to the dough (sound was off on Jamie so I don't know if he did) because it makes it more pliable and supple.

        1. I never use a food processor, I make my pasta dough the traditional way. It doesn't take that much longer. The thing is here in North America, we don't have the same types of flour that are used in Italy. There is a huge selection of flour in various grades that are available. Over here, there is basically 4 types, and I've found that none of them give me the same type of pasta that I can make over in Italy using a mix of 0 and 00 for example. So, here I use primarily semolina and make it by hand. I do let it rest; you pretty much have to with semolina, but I prefer this. I get a beautiful strong pasta which is perfect for stuffed pasta. I don't use a food processor or mixer because it doesn't work well in my hands; I either wind up using too much flour or the pasta is too wet. I have to hand knead it in any event, so I just do the whole thing by hand. The key is kneading it enough to get the elasticity that you want and for me I find letting it rest is essential. Oh, and I also roll it out by hand and cut it; i don't use an extruder as I find the heat of the extruder will affect the pasta itself, but that's just in my hands. Your experience might be different! :)

          1 Reply
          1. re: freia

            freia: Here in Oakland, CA I can get Italian O and OO flour easily. They are pretty expensive, though, so I tend to use them sparingly.

          2. If you want to use some semolina, I found it best to put that into the food processor with the eggs and let it form a thick slurry which I let sit for a few minutes to really hydrate the semolina. I then add the regular flour and let it rip. You want it to just barely form a ball so even if it is not totally stuck together you'll be fine. Just turn it out onto plastic wrap, flatten into a thick disk and let it rest. Once you have put it through the pasta rollers (I assume you are not using an extruder because your dough has eggs in it) you can either cut the sheets by hand--I like the unevenness of doing it that way--or put through the cutter attachment.

            1 Reply
            1. re: escondido123

              I learned from an Italian who has home cooked for 50+ years. no mearuring just add about 1/3 semolina to 2/3 unbleached white big a pinch of veryfine ground pepper and a pinch of salt , mix with hands in bowl, add 1-2 whole egg, add a drizzle of evoo start to kneed add a bit of water as needed for biscut like textur, dump on board or counter top that has been dusted with flour kneed for 7-10 minutes till it springs back ( may need to add water or flour at this point to get right texture) rest in cooler for 20+ minutes and then use manual pasta machine. I h only run it through machine 1 time on each level to the 1 I want for different applications. I never learned to measure just abouts and texture was the most important. and as a French/ Polish person I get the most complaments on my pasta than the Italian family's kids do ( when they try to make an effort to make it witch is not very often con sidering it only takes a few more minutes than making the box kind