Just out of curiosity - I just read the F52 article "10 Tips from One Week as a Professional Baker" and it says:
"Here’s a good rule of thumb for conventional baking: Once the flour is in, handle the mixture as little as possible (unless your dough is yeast-leavened, in which case you’ll need the gluten for structure—that’s what kneading is for)."
So this got me thinking about pasta which is of course not yeast-leavened but is kneaded - it's obviously not conventional baking (or indeed baking at all) but I was wondering if somebody had some explanation as to how kneading affects the flour and the product etc in this instance. Cheers!
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)