Cynthia is a trusted source on Bread/Baking.
Definitely! Pasta dough should rest for at least 30 minutes before rolling/shaping anyway. Pull it from the refrigerator before your plan to use it so it can come a bit close to room temperature.
P.S. After mixing and shaping into a disk not more than 1" thick is also a perfect time to double-wrap the dough in plastic and freeze it. It takes as long to make a double batch as it does a single batch, so you'll have something up your sleeve when you need to pull a rabbit out of the hat.
Please enter a valid email address.
Well played. You deserve a cookie.
Twenty-seven smartypants ways to grill—to last all summer long
27 Genius Recipes for the Grill
Pick-Your-Path Potato Salad
Plump Up Your Dried Mushrooms
Pinterest Now Has a "Shazam for Food"
The Town Where Mexican Indigenous Food Thrives
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)