My dumpling wrappers would hold pleats

I made a batch of dough a day ahead and the dough was almost unworkable. A batch a made and let rest for an hour was perfect. Why did the long rest not work?

Mary Lindquist
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1 Comment

702551 October 10, 2021
My guess is that as so common in these situations it depended on multiple factors.

One thing for sure is that when dough has a long rest it absorbs a lot of moisture.

Another factor might be temperature. Dough that is near room temperature will be far more pliable than something out of the fridge.

A third factor would likely be the development of gluten over time. This is one of the main reasons to let dough rest.

When I make pasta dough I generally keep the dough wetter if I intend to let it rest a substantial amount of time. Also there are different desired consistencies for pasta dough based on usage cases.

If I am making pasta dough for raviolis, it will be a little different than if I am rolling and cutting fettuccine. Major variables include both fat (egg yolks primarily) and water (or egg whites).

An experienced pasta cook will recognize what needs to be adjusted based on usage, season, specific ingredients, humidity, ambient temperature, etc. You can't just blindly follow a recipe -- it is only a guideline, a starting point, not gospel.

When I make fettuccine in my hand-crank pasta machine, I can see the progression of how the dough behaves. At the beginning it is often so sticky the cutters don't result in cleanly separated noodles. Toward the end, the process might be quite easy.

In the end, each time I make pasta, there are differences. One needs to be very observant and adjust things as called for by the conditions of the moment.
 
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