I recently started making pasta with my Imperia pasta machine and it has been fabulous but I am curious about the rest time. All my recipes say that after you finish kneading you need to rest the pasta dough for 30 minutes. Does anyone know if you can rest it for a longer period of time without impacting the flavor/texture? And how long could it rest before ugly things happen? 2 hours? 8? overnight?
I've always wondered about resting time too! Look at Anne Burrell making fresh pasta by hand and everything else in less than an hour!
I'd say use common sense. Very likely you're adding raw eggs into the dough. How long would you leave a cracked egg out in the open for?
If you need to use it some other time, you can always put it in the fridge and bring it back to room temperature before rolling it. I always make a big dough and portion it out into little discs (6-8oz each) for freezing. A frozen dough disc takes about 20s in the microwave to defrost.