🔕 🔔

My Basket ()

All questions

can I make fresh pappardelle several hours before cooking or do I have to roll, cut and cook immediately?

asked by @alexandracale almost 6 years ago
4 answers 1895 views
2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard

Suzanne is a trusted source on General Cooking.

added almost 6 years ago

I have made fresh pasta ahead of time you just have to make sure its well floured or it will stick together. Cover with a clean kitchen towel make sure every piece of pasta is separate. It really depends how many hours you are talking about but 1 or 2 should be fine.

33f00148 b116 47f0 8789 76ae3bdb2bbb  photo 1
added almost 6 years ago

It sounds like you actually just made the dough and want to wait to roll and cut it. Just keep it wrapped tight in saran wrap in the fridge, it will stay that way for up to 2 days in my experience. It actually makes it better I think, because it gives the dough a chance to rest a bit.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added almost 6 years ago

When I've taught pasta making classes, I make several batches of the recipes I'll be teaching ahead of time. Sometimes we don't cook any of the dough we mix up in class, other times, we make some of each so we can discover and discuss the textural differences in the two.

That said, you definitely can make your dough ahead. You can even roll and cut it, but need to keep the moisture in it, without allowing it to stick together. that can sometimes be tricky.

When I was a little girl, my Aunt Rachel would have the ravioli dough rolled out on the kitchen table waiting for me to get there to help her fill them. She must've had a sixth sense to know when we'd come driving up, because that dough was never dry -- always supple, and chiefly responsible for my love of fresh pasta to this day.

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

You can absolutely let pasta rest and dry before cooking. I used to hang the cut strands over the backs of chairs a few hours before serving it. Just don't let your guests sit in the chairs while it's still hanging out. Humidity is a factor but not one that alters cooking time much.

Let's Keep in Touch!

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.)

Please enter a valid email address.